Grilled Chicken Skewers with Garlic Yogurt Dip

Chunks of chicken are marinated with lemon, garlic, olive oil, and dried herbs, then grilled on skewers until browned and cooked through. A yogurt dip with garlic and lemon is served alongside for a cool, tangy contrast. This side is built to be served warm, with optional parsley and extra lemon at the table.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 60 ml water for soaking wooden skewers, if needed
• 680 g boneless skinless chicken thighs cut into 3 cm pieces
• 15 ml olive oil divided
• 1 each lemon 1 zested and juiced, 1 cut into wedges for serving
• 2 cloves garlic cloves minced, divided
• 1 tsp dried oregano divided
• 1 tsp ground paprika for chicken marinade
• 0.5 tsp ground cumin for chicken marinade
• 1 tsp fine salt divided
• 0.5 tsp black pepper divided
• 240 g plain Greek yogurt for dip
• 15 ml olive oil divided
• 2 cloves garlic cloves minced, divided
• 1 tsp dried oregano divided
• 0.5 tsp fine salt divided
• 0.5 tsp black pepper divided
• 1 each lemon 1 zested and juiced, 1 cut into wedges for serving
• 15 g fresh parsley chopped, for garnish

Instructions

1. If using wooden skewers, soak them in 60 ml water for 20 minutes. Meanwhile, in a bowl combine the chicken, 15 ml olive oil, the juice and zest of 1 lemon, 2 minced garlic cloves, 1 tsp dried oregano, the paprika, cumin, 1 tsp salt, and 0.5 tsp black pepper. Toss until coated and let stand while you make the dip. Chicken looks evenly coated and the marinade no longer pools heavily at the bottom of the bowl.
2. Make the dip: stir the yogurt with the remaining 15 ml olive oil, the remaining 2 minced garlic cloves, the remaining 1 tsp oregano, 0.5 tsp salt, 0.5 tsp black pepper, and 1 tbsp lemon juice from the second lemon. Taste and adjust with a little more lemon only if needed. Dip is smooth, creamy, and tangy with a clear garlic aroma.
3. Thread the chicken onto the skewers, leaving a little space between pieces. Preheat a grill pan or outdoor grill over medium-high heat until hot; lightly oil the grates or pan if needed from the kitchen stock, then place the skewers on the grill. Skewers sizzle immediately on contact and release cleanly once seared.
4. Grill for 10 to 12 minutes total, turning every 2 to 3 minutes, until the chicken is browned on the outside and reaches 74°C in the thickest pieces. Reduce heat if the outside is browning too quickly before the center is done. Chicken is opaque throughout and an instant-read thermometer reads 74°C.
5. Transfer the skewers to a platter, rest for 3 minutes, then finish with chopped parsley if using and lemon wedges. Serve warm with the garlic yogurt dip. Chicken is juicy when cut, and the dip is served chilled or cool alongside.