Juicy Yogurt Marinated Chicken Skewers in Just 2 Hours

Name: Juicy Yogurt Marinated Chicken Skewers in Just 2 Hours
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 500g chicken breast, cubed; 1 cup plain yogurt; 2 tbsp lemon juice; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp paprika; 1 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; Wooden or metal skewers

Author: Rosa Bellini

Published: June 9, 2025

Updated: July 3, 2025

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Oh, you’re in for a treat with these yogurt marinated chicken skewers! They’re my absolute go-to when I want something quick, flavorful, and downright irresistible. Inspired by Mediterranean flavors, this dish turns simple chicken into juicy, tender perfection thanks to that magic yogurt marinade. Seriously, it’s like a spa day for your chicken—soaking up garlic, lemon, and spices until every bite melts in your mouth.

I first stumbled onto this recipe during a chaotic weeknight when I needed dinner fast. Turns out, marinating chicken in yogurt isn’t just delicious—it’s practically foolproof. Whether you grill them for smoky char or bake them for easy cleanup, these skewers never disappoint. Trust me, once you try them, you’ll understand why they’ve been a staple in my kitchen for years!

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Why You’ll Love These Yogurt Marinated Chicken Skewers

Let me tell you why these yogurt marinated chicken skewers have become my weeknight superhero:

Juicy doesn’t begin to cover it – The yogurt marinade keeps the chicken impossibly tender, even if you accidentally overcook it (we’ve all been there)
Flavor bomb alert – Garlic, lemon, and spices create this magical tangy-savory combo that makes boring chicken a distant memory
Cook them your way – Rain or shine, grill ’em outside or bake ’em indoors – they turn out fantastic either way
Prep is stupid easy – Mix, marinate, skewer, cook. That’s it! Perfect for when you’re hangry and impatient (like me most evenings)

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Ingredients for Yogurt Marinated Chicken Skewers

Okay, let’s gather the good stuff! These are the simple ingredients that’ll transform into something magical. I always eyeball my spices (no one’s perfect, right?), but for you, I’ll stick to exact measurements this time. Pro tip: use whole milk yogurt – it makes the marinade extra creamy and helps those flavors cling to the chicken like a cozy blanket.

500g chicken breast, cut into 1-inch cubes (thighs work too if you prefer richer flavor)
1 cup plain whole milk yogurt (Greek yogurt works in a pinch, but thin it with a splash of water)
2 tbsp lemon juice – freshly squeezed, please! That bottled stuff can’t compare
2 tbsp olive oil – the good stuff you’d drizzle on salad
2 cloves garlic, minced (or 3 if you’re a garlic fiend like me)
1 tsp paprika – smoked if you’ve got it for that extra oomph
1 tsp cumin – my secret weapon for that warm, earthy flavor
½ tsp salt – more to taste later if needed
¼ tsp black pepper – freshly cracked is always best
Wooden or metal skewers – if using wooden, don’t forget to soak ’em!

See? Nothing fancy, just good, honest ingredients. Now let’s make some magic happen!

How to Make Yogurt Marinated Chicken Skewers

Alright, let’s turn these ingredients into the most delicious chicken skewers you’ve ever tasted! I’ve made this recipe more times than I can count, and I’ve learned all the little tricks to make them perfect every single time.

Preparing the Marinade

First things first – grab your biggest mixing bowl (trust me, you’ll need the space). Dump in that gorgeous yogurt, then add the lemon juice, olive oil, minced garlic, and all your spices. Now, here’s where the magic happens – whisk it all together until it’s smooth as silk. If it looks too thick (some yogurts vary), add a tablespoon of water to loosen it up. You want it thick enough to cling to the chicken, but not so thick it won’t spread evenly.

Marinating the Chicken

Add your chicken cubes to the bowl and get ready to get messy – the best way is to use your hands! Massage that marinade into every nook and cranny of each chicken piece. I’m serious – don’t be shy! Once everything’s coated, cover the bowl tightly (I use plastic wrap directly on the surface to prevent drying) and pop it in the fridge. Here’s the hard part – wait at least 2 hours, but overnight is golden. I know it’s tempting to rush, but the longer it marinates, the more tender and flavorful your chicken will be!

Skewering and Cooking

If you’re using wooden skewers, soak them in water for 30 minutes first – this prevents them from turning into little torches on the grill! When you’re ready, thread the chicken onto the skewers, leaving a tiny space between each piece for even cooking. Now, fire up your grill to medium-high or preheat your oven to 200°C (400°F). Cook for 12-15 minutes, turning occasionally, until the chicken is beautifully golden and juices run clear. That yogurt marinade will create the most gorgeous caramelized crust – just try not to eat them straight off the grill!

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Tips for Perfect Yogurt Marinated Chicken Skewers

Want restaurant-quality skewers every time? Here are my hard-earned secrets:

Greek yogurt is your friend – It’s thicker than regular yogurt, so your marinade clings better. Just thin it with a splash of water if needed.
Hot grill, happy grill – Always preheat your grill or pan – that sizzle when the chicken hits means perfect searing and no sticking!
Size matters – Cut chicken into even 1-inch cubes so everything cooks at the same rate (no dry bits!).
Patience pays off – Let skewers rest 5 minutes after cooking – the juices redistribute for maximum tenderness.

Serving Suggestions for Yogurt Marinated Chicken Skewers

These yogurt marinated chicken skewers are like the social butterfly of main dishes – they go with everything! My favorite way to serve them? Warm flatbreads for wrapping, a big dollop of cool tzatziki, and whatever grilled veggies I’ve got on hand. Zucchini and bell peppers always disappear first at my table. For something heartier, toss together a simple Mediterranean salad with feta and olives. Honestly, they’re so flavorful they’d taste great with just about anything – even straight off the skewer while standing over the kitchen counter (not that I’ve done that… often).

Storage and Reheating

If (by some miracle) you have leftovers, these yogurt marinated chicken skewers keep beautifully in the fridge for up to 3 days. Just pop them in an airtight container. When reheating, I always use the oven at 180°C (350°F) for 5-7 minutes – it keeps them juicy instead of turning them rubbery like the microwave does. Pro tip: Remove the chicken from skewers before storing to save space!

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Nutritional Information for Yogurt Marinated Chicken Skewers

Let’s talk numbers – but first, a quick disclaimer: these nutritional values are estimates and can vary based on your exact ingredients and portion sizes. I’ve crunched the numbers based on my standard recipe, but if you’re watching specific macros, it’s always good to recalculate with your brands!

For one generous skewer (about 1/4 of the recipe), you’re looking at:

Calories: Around 220
Protein: A whopping 30g (hello, muscle fuel!)
Total Fat: 8g (mostly the good kind from olive oil and yogurt)
Saturated Fat: Just 2g
Carbs: 5g (mostly from the yogurt)
Sugar: 3g (natural from yogurt and lemon)
Sodium: About 300mg

Not bad for something that tastes this indulgent, right? The yogurt marinade keeps it lean while packing in flavor. If you need to tweak it, using low-fat yogurt will cut some calories, but I swear by whole milk yogurt for that luxurious texture. Either way, it’s a protein-packed meal that’ll keep you full without weighing you down!

Frequently Asked Questions

I get asked about these yogurt marinated chicken skewers all the time – here are the top questions that pop up:

Can I use chicken thighs instead of breast? Absolutely! Thighs actually stay juicier since they’ve got more fat. Just trim excess skin and cut into slightly smaller pieces (they take a tad longer to cook). The marinade works beautifully either way.

How long is too long to marinate? While overnight is perfect, you can go up to 24 hours. After that, the yogurt might start breaking down the chicken too much. Two hours is minimum for decent flavor, but trust me – patience rewards you here!

Can I freeze the marinated chicken? You bet! Freeze the raw chicken in the marinade for up to 2 months. Thaw overnight in the fridge before skewering and cooking. The texture changes slightly, but still beats plain chicken any day!