Yogurt Marinated Chicken Skewers are the perfect addition to your summer dinner rotation! They're stacked full of tender, juicy chicken breasts, sliced vegetables, and tons of flavor. Make them in under an hour right on your BBQ grill!
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Why You'll Love These Yogurt Marinated Chicken Skewers
- So tender and juicy! The yogurt marinade is the perfect way to tenderize the cubed chicken. It makes it juicy and melt-in-your-mouth soft, while also adding tons of flavor.
- Healthy, but delicious! This is a healthy dinner recipe filled with lean protein and nutrient-packed vegetables. Serve with side dishes, like rice pilaf, yellow rice, or fingerling potatoes for a complete meal!
- Simple ingredients! Using simple ingredients, makes these chicken skewers uncomplicated in the best way. Most of the ingredients can most likely already be found in your fridge or pantry.
- Can be made in under an hour! Make these yogurt marinated chicken skewers in under an hour by marinating the chicken while you prep the remaining ingredients!
Ingredients
A few notes about the ingredients:
- Boneless Skinless Chicken Breasts: Try to cube the chicken into 1 ½-inch pieces so they cook properly. If they're too large, they'll take too long to cook through the middle, but if they're too small, they'll overcook and become dried out.
- Greek Yogurt: I like to use plain greek yogurt for this recipe. It makes the chicken incredibly soft and tender, while also providing a subtle tangy flavor.
- Bell Peppers, Zucchini, Red Onion: Each of these vegetables are great for grilling! They're hearty enough to stay on the skewers, but not too hard that they won't soften in the short time on the grill.
⭐️ See recipe card below for descriptions and quantities of each ingredient. Then, watch this brief tutorial on Instagram!
Instructions
- Step 1: To marinate the chicken: Cut the chicken breasts into 1½-inch cubes and place them in a medium bowl. Add greek yogurt, olive oil, garlic powder, onion powder, dried oregano, and salt. Mix to coat the chicken.
- Step 2: Set chicken in the refrigerator and let marinate at least 30 minutes, up to overnight.
- Step 3: Cut the bell peppers and red onion into 1½-inch pieces. Slice the zucchini into medium-thick rounds. Place all veggies in a bowl, top with olive oil, salt, and pepper. Stir to coat the veggies.
- Step 4: When the chicken is done marinating, preheat your grill to 425 degrees F.
- Step 5: While waiting for the grill, carefully add 1 piece of chicken at a time onto a skewer, alternating between using the bell peppers, red onion, or zucchini in between each piece. Continue with the remaining skewers until you’ve used all the chicken and veggies.
- Step 6: Add skewers to the hot grill, cover the grill, and cook skewers untouched for about 10 to 12 minutes. Flip the chicken skewers over and cook again, covered by the grill, for another 10 to 12 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F.
⭐️ Tip: Leave the yogurt marinated chicken skewers on the grill undisturbed so they can develop grill marks. Only lift or turn the skewers when they're ready to be flipped, about 10 to 12 minutes after you put them on the grill.
Substitutions and Alterations
- Seasonings - If you prefer different seasonings, you can use nearly anything you have in your pantry: chili powder, cumin, lemon pepper, steak seasoning, dried herbs... Feel free to use what you like and experiment with different flavors!
- Vegetables - You can swap out the bell peppers, zucchini, and onion for mushrooms, pineapple, summer squash, cherry tomatoes, or par-boiled potatoes.
How to Store Chicken Skewers
To store: Store yogurt marinated chicken skewers in an airtight container in the refrigerator up to 5 days.
To freeze: Freezing is not recommended.
To reheat: Place chicken skewers back on a 350 degrees F grill for 10 to 15 minutes, or until warmed through. You can also use the microwave, but I recommend removing the chicken and vegetables from the skewers prior to microwaving in 1-minute intervals until heated.
Top tip!
Cover the grill completely to allow the chicken and vegetables to cook completely. The heat of the grill (not just the grates) will allow the veggies to soften and the chicken to cook through in the middle, while the grates caramelize the outside.
Recipe FAQs
Nope! There's no need to remove any of the marinade before adding the chicken to skewers or grilling. The residual marinade will add extra flavor to the chicken and keeps it nice and tender.
Don't attempt to lift the chicken until it has formed grilled marks. Once the chicken has properly caramelized and turned brown, it should lift from the grill much easier. If the chicken is underdone, it is more likely to stick.
If that hasn't worked for you, you can also spray the grill grates with nonstick spray prior to grilling.
Related Recipes
Looking for more chicken recipes? Try these:
Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Yogurt Marinated Chicken Skewers
Equipment
Ingredients
For the Yogurt Marinated Chicken
- 3 boneless skinless chicken breasts
- ½ cup plain greek yogurt
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
For the Skewers
- 2 bell peppers, any color
- 1 large red onion
- 2 medium zucchini
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 to 10 10-inch bamboo or metal skewers
Instructions
- To marinate the chicken: Cut the chicken breasts into 1½-inch cubes and place them in a medium bowl. Add greek yogurt, olive oil, garlic powder, onion powder, dried oregano, and salt. Mix to coat the chicken.
- Set chicken in the refrigerator and let marinate at least 30 minutes, up to overnight.
- While the chicken marinates, cut the bell peppers and red onion into 1½-inch pieces. Slice the zucchini into medium-thick rounds. Place all veggies in a bowl, top with olive oil, salt, and pepper. Stir to coat the veggies.
- When the chicken is done marinating, preheat your grill to 425 degrees F.
- While waiting for the grill, carefully add 1 piece of chicken at a time onto a skewer, alternating between using the bell peppers, red onion, or zucchini in between each piece. Continue with the remaining skewers until you’ve used all the chicken and veggies.
- Add skewers to the hot grill, cover the grill, and cook skewers untouched for about 10 to 12 minutes. Flip the chicken skewers over and cook again, covered by the grill, for another 10 to 12 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F.
Notes
- Try to cube the chicken into 1 ½-inch pieces so they cook properly. If they're too large, they'll take too long to cook through the middle, but if they're too small, they'll overcook and become dried out.
- To prepare ahead, you can marinate the chicken a day ahead and cut all of your vegetables. Then, add to skewers just before grilling and serving.
Nutrition
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