Ingredients

2 lbs boneless, skinless chicken thighs or breasts

¾ cup plain Greek yogurt

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

4 cloves garlic, minced

1½ teaspoons dried oregano

1 teaspoon paprika

½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

Wooden or metal skewers

Instructions

Cut the chicken into bite-sized pieces, approximately 1½-inch cubes.

In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, paprika, cumin, salt, pepper, and parsley.

Add the chicken and toss thoroughly until every piece is completely coated with the marinade.

Cover and refrigerate for at least 1 hour, preferably 4–8 hours for deeper flavor. Do not marinate longer than 24 hours.

If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece.

Preheat a grill or grill pan over medium-high heat. Lightly oil the cooking surface.

Grill the skewers for approximately 4–5 minutes per side, turning occasionally, until beautifully browned and the chicken reaches 165°F internally.

Remove from the grill and let the skewers rest for 3–5 minutes. Garnish with fresh parsley and a squeeze of lemon before serving.

Serving & Tips