Ingredients:

  • 1 1/2 lb (680 g) boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes (or 1 1/2 lb boneless, skinless chicken breast, cut into 1-inch cubes)
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) fresh lemon juice (from about 1 medium lemon)
  • Zest of 1 lemon (optional)
  • 3 garlic cloves, minced (about 1 tbsp / 15 g)
  • 1 tsp (2 g) smoked paprika (or sweet paprika)
  • 1 tsp (2 g) ground cumin
  • 1 tsp (1 g) dried oregano
  • 1 tsp (5 g) kosher salt (or 3/4 tsp table salt)
  • 1/2 tsp (1 g) freshly ground black pepper
  • Pinch of red pepper flakes (optional, about 1/4 tsp)
  • 8–10 wooden skewers (soaked 30 minutes) or 4–6 metal skewers
  • 1 medium red bell pepper, cut into 1-inch pieces (optional)
  • 1 small red onion, cut into wedges (optional)
  • 8–12 cherry tomatoes (optional)
  • Neutral oil for brushing the grill (1–2 tsp / 5–10 ml)
  • For the yogurt-cucumber sauce:
  • 1 cup (240 g) plain Greek yogurt (full-fat preferred)
  • 1/2 English cucumber (about 120–150 g), grated or finely diced and drained
  • 1 small garlic clove, minced (or 1/2 tsp grated)
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 tbsp (6–8 g) finely chopped fresh dill (or substitute fresh mint)
  • 1/4 tsp (1–2 g) kosher salt, adjust to taste
  • Freshly ground black pepper, to taste
  • Optional: 1/2 tsp (2 g) sugar or honey to balance acidity
  • Garnish & serving extras (optional): lemon wedges, chopped parsley or extra dill, warm pita or flatbreads, extra olive oil drizzle

Instructions:

  1. Make the marinade: Whisk together olive oil, lemon juice, lemon zest (if using), minced garlic, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, and red pepper flakes in a bowl.
  2. Marinate the chicken: Add chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours (up to 6–8 hours for best flavor). For quick cooking, 15–30 minutes is acceptable.
  3. Prepare the yogurt-cucumber sauce: Grate or finely dice the cucumber, sprinkle with a pinch of salt, place in a sieve and press or squeeze out excess water. In a bowl, whisk Greek yogurt, lemon juice, minced garlic, olive oil, chopped dill, drained cucumber, salt, and pepper. Taste, adjust seasoning, and chill at least 15 minutes.
  4. Soak and prep skewers and vegetables: Soak wooden skewers for 30 minutes if using. Cut bell pepper and red onion into pieces roughly the same size as chicken cubes. Pat all ingredients dry as needed.
  5. Thread the kabobs: Pat chicken dry with paper towels to remove excess marinade. Thread chicken onto skewers, optionally alternating with bell pepper, onion, and cherry tomatoes. Leave a little space between pieces for even cooking.
  6. Preheat and oil the grill: Preheat grill or grill pan to medium-high (about 400–450°F / 204–232°C). Clean and oil the grates to prevent sticking, using a small amount of neutral oil.
  7. Grill the kabobs: Place skewers on the hottest part of the grill and cook 8–12 minutes total, turning every 2–3 minutes until all sides are nicely charred. Cook until the internal temperature reaches 165°F (74°C).
  8. Rest and serve: Remove skewers from the grill and let rest 4–5 minutes. Serve topped with yogurt-cucumber sauce, lemon wedges, and chopped herbs. Offer warm pita, rice, or a salad on the side.