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Yogurt-Marinated Grilled Chicken Kebabs

Yogurt-Marinated Grilled Chicken Kebabs

These tangy, tasty kebabs make a light main course that goes well with nearly anything. Try pairing them with a couscous and herb salad.


  • ¼ cup plain whole-milk yogurt preferably thick Greek-style
  • ¼ cup fresh lemon juice
  • 6 garlic cloves crushed and minced
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound boneless skinless chicken thighs, cut into 1-inch cubes


  • Whisk together the yogurt, lemon juice, garlic, turmeric, salt, and pepper in a large, flat bottomed container. Add the chicken, and toss to coat thoroughly with the yogurt mixture. Marinate in the refrigerator for 2-4 hours.
  • Heat oven to 400 degrees or prepare grill. One at a time, remove the chicken pieces from the marinade, shaking to remove excess yogurt, and thread the chicken pieces about 1/4 inch apart onto skewers (metal skewers are recommended for the grill, bamboo are fine for the oven. You can still use bamboo skewers on a grill, but you should soak them to avoid having them catch fire).
  • Lightly oil a broiling pan or clean and oil a hot grill rack. If using an oven, roast the chicken kebabs for 12-15 minutes, turning after 6 minutes to ensure even cooking on all sides. If using a grill, grill kebabs (covered if using a gas grill) turning 4-5 times through the cooking process, until chicken is just cooked through, 4 to 6 minutes. Serve the kebabs over tabouli, couscous, or rice.

Amy Scheuerman

Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.