Yogurt, lemon juice, ginger, and spices make a flavorful marinade for boneless chicken pieces in this recipe adapted from Serious Eats. They’re threaded onto wooden skewers, then cooked on the grill.

  • Yield: 4 to 6 servings
  • Difficulty: Easy
  • Total: 40 mins, plus at least 4 hrs marinating time
  • Active: 40 mins

Ingredients (12)

  • 1 cup plain yogurt
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons hot paprika
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 pounds skinless, boneless chicken thighs, in 1 1/2-inch cubes

Instructions

  1. In a medium bowl, whisk together the yogurt, lemon juice, olive oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper. Set aside. Place the chicken in a large zipper-top plastic bag. Pour in the marinade and seal, tossing to make sure everything’s well distributed. Place on a baking sheet and refrigerate for at least 4 and as many as 8 hours.
  2. Drain the chicken and discard the marinade. Thread the chicken pieces tightly onto wooden skewers.
  3. Heat a charcoal or gas grill to medium-high and generously oil the grates. Grill the skewers until they’re well browned on all sides and center of chicken registers between 160 and 165°F on an instant-read thermometer, 3 to 4 minutes per side. Transfer skewers to platter and let rest for 5 minutes before serving.