Step by step

Method

4 steps

1. 1

   Cut 1½ pounds boneless chicken thighs (or breast) into 1½-inch chunks. Mix marinade: ¾ cup plain yogurt, 2 tablespoons lemon juice, 3 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon oregano or thyme, 1 teaspoon salt, black pepper. Coat chicken well; marinate at least 30 minutes or up to overnight in the fridge. Soak skewers if using bamboo.

2. 2

   Thread chicken loosely onto skewers. Wipe off thick globs of marinade so they don't burn, but leave a light coating.

3. 3

   Grill over medium-high or broil 4–6 inches from heat 4–5 minutes per side until the yogurt-spice coating browns in spots and chicken is opaque through the center (about 165°F). Pan option: cook skewers in a hot oiled skillet, turning, same timing. Rest 3 minutes.

4. 4

   Serve with rice or pita, cucumber-tomato salad, and extra yogurt for dipping. Chicken should be tangy, lightly charred, and juicy — not chalky grilled cubes with no yogurt cling.