This yogurt marinated chicken kabobs recipe ensures tender, flavorful, and juicy chicken, thanks to the yogurt’s natural tenderizing properties. Made with favorite herbs and spices, these kabobs are perfect for grilling and make an easy dinner for summer cookouts or any occasion.

Why You’ll Love This Recipe

Summer is coming which means more time outside and more time to grill! These Yogurt Marinated Chicken Kabobs get tenderized and flavorful in a marinade overnight, then grill up in just 10-15 minutes. The resulting chicken is tender, juicy, and full of flavor. Plus it can be served a variety of ways– on a Greek Salad, alongside grilled or roasted veggies, rice pilaf, or however you like. 

If you’re looking for new ways to jazz up your rotation and get away from boring chicken recipes, kabobs are always a highlight for me and my family. They’re easy to make, fun to eat, and can be served so many different ways, making them versatile and convenient for home cooking. 

For a dipping sauce, try my Green Goddess Tzatziki which goes perfectly with the grilled chicken as it is yogurt based as well. 

Recipe Highlights

• Simple Ingredients
• Can be made on the outdoor grill or over the stovetop
• Marinates overnight, cooks in under 15 minutes
• Pairs well with numerous side dishes

Ingredient Notes

Yogurt Marinade 

• unsweetened whole milk yogurt or plain Greek yogurt:  I use plain yogurt (Greek is fine) in this recipe. Make sure it’s unsweetened. Or you can use coconut yogurt for a plant-based option.
• unrefined, cold-pressed extra-virgin olive oil

• paprika

• ground cumin

• crushed red pepper flakes (use more if you like spicy)

• coriander

• lemon zest

• fresh lemon juice

• kosher salt

• Freshly ground black pepper

• garlic cloves

Chicken Kabobs

• boneless skinless chicken breasts or thighs: I use boneless skinless chicken thighs cut into 2-inch pieces. Lamb would also work well here instead of the chicken. Or you can use tofu for a plant-based option. 
• large red onion, cut into wedges

• Avocado oil for greasing the grill

• Serving suggestions: tzatziki, lemon wedges

Step-by-Step Instructions

1. In a large bowl, combine all marinade ingredients and whisk together until combined. Add chicken pieces to the yogurt mixture and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight. Another option is to skewer the chicken first and then brush it with the marinade. Add to a large resealable plastic bag or baking sheet pan and store in the fridge to marinate. 
2. Thread the chicken pieces onto metal skewers (you will need about 6-8 skewers, depending on their size), alternating with the red onions. 
3. Preheat the grill to medium-high heat. Make sure your grill is very clean to avoid sticking. You can grease the grill with oil for extra insurance (I like to use a silicone pastry brush for this). Grill kebabs until golden-brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Alternatively, grill in a grill pan or broil on a broiler pan for 10-15 minutes, turning occasionally. Transfer to a platter and serve. 

Expert Tips

• You can add a little turmeric to the marinade if you like.  
• Lamb would also work well here instead of chicken. 
• For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place them on a cutting board. Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side. 
• If using bamboo skewers, soak skewers for 30 – 60 minutes. 
• Don’t squish the ingredients on the skewers too tightly. 
• If the meat sticks to the grill, use a metal spatula to release it. Alternatively, you can grease the grill grates with a little avocado oil or olive oil first. 
• Use an instant read thermometer if needed. The internal temperature of the chicken should read 165 degrees F. 
• If you want to make these yogurt marinated chicken kabobs without a grill, I recommend using a cast iron skillet (or another large skillet) on the stovetop. Follow the same instructions for the marinade, then prep your pan with a little olive oil or neutral cooking oil and cook the chicken kabobs in a single layer for about 8-10 minutes, turning occasionally. Adjust the cooking time if needed and use a meat thermometer to check the temperature of the chicken (it’s done at 165 degrees F). 

Serving Tips

Serve this yogurt marinated chicken with your favorite sides or check out these suggestions:

• California Greek Salad
• Lemony Greek Potatoes
• Mejadra Rice with Lentils, Greek Yogurt, and Shallots
• Grilled Vegetables with Lemon Basil Dressing
• Spinach Salad with Grilled Apricots

Storage Tips

Store leftover chicken kabobs in an airtight container in the refrigerator. Serve cold atop a salad or gently reheat just until warmed through. Overheating will cause the chicken to become rubbery. 

Do not store any leftover Greek yogurt marinade. Discard this after cooking. 

Recipe FAQs

What does marinating chicken in yogurt do? 

The lactic acid and calcium in yogurt break down the chicken’s protein, making it more tender. Additionally, yogurt forms a protective layer around the chicken, keeping it moist during cooking. The marinade also adds a tangy flavor, which can be easily customized with various herbs, spices, and other ingredients.

Do you rinse off yogurt marinade? 

No, you don’t need to rinse off the yogurt marinade before cooking. Gently shake off any excess marinade, but do not rinse. 

More Summer Grilling Recipes

Grilled Potato Salad Mexican Street Corn Style

Grilled Flat Iron Steak with Simple Marinade

Chicken and Vegetable Kabobs with Chimichurri Sauce

Grilled Chicken with Cherry Tomato Vinaigrette 

Grilled Lemon Herb Chicken with Mint Drizzle

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Yogurt Marinated Chicken Kebabs Recipe

Pamela

This yogurt marinated chicken kabobs recipe ensures tender, flavorful, and juicy chicken, thanks to the yogurt's natural tenderizing properties. Made with favorite herbs and spices, these kabobs are perfect for grilling and make an easy dinner for summer cookouts or any occasion.

Print Recipe Pin Recipe

Servings 4 -6

Ingredients

  

1x2x3x

• Yogurt Marinade
• 1 cup plain unsweetened whole milk yogurt or Greek yogurt
• 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
• 2 teaspoons paprika
• ½ teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes use more if you like spicy
• ¼ teaspoon coriander
• Zest from one lemon
• 2 Tablespoons freshly squeezed lemon juice
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 6 cloves garlic roughly chopped
• Chicken Kabobs
• 2 ½ pounds boneless skinless chicken thighs or breasts, trimmed of any excess fat and cut into large bite-size pieces (I prefer thighs in this recipe)
• 1 large red onion cut into wedges
• Avocado oil for greasing the grill
• Serving suggestions: tzatziki lemon wedges

Instructions

 

• In a large bowl, combine all marinade ingredients and whisk together until combined. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight. Another option is to skewer the chicken first and then brush with the marinade.
• Thread the chicken pieces onto metal skewers (you will need about 6-8 skewers, depending on their size), alternating with the red onion.
• Preheat the grill to medium-high heat. Make sure your grill is very clean to avoid sticking. You can grease the grill with oil for extra insurance (I like to use a silicone pastry brush for this). Grill kebabs until golden-brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Alternatively, grill in a grill pan or broil on a broiler pan for 10-15 minutes, turning occasionally. Transfer to a platter and serve.

Notes

Expert Tips

-You can add a little turmeric to the marinade if you like.
-Lamb would also work well here instead of chicken.
-For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place them on a cutting board. -Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side.
-If using bamboo skewers, soak skewers for 30 - 60 minutes.
-Don’t squish the ingredients on the skewers too tightly.
If the meat sticks to the grill, use a metal spatula to release it. Alternatively, you can grease the grill grates with a little avocado oil or olive oil first.
-Use an instant read thermometer if needed. The internal temperature of the chicken should read 165 degrees F.
-If you want to make these yogurt marinated chicken kabobs without a grill, I recommend using a cast iron skillet (or another large skillet) on the stovetop. Follow the same instructions for the marinade, then prep your pan with a little olive oil or neutral cooking oil and cook the chicken kabobs in a single layer for about 8-10 minutes, turning occasionally. Adjust the cooking time if needed and use a meat thermometer to check the temperature of the chicken (it’s done at 165 degrees F).

Storage Tips

Store leftover chicken kabobs in an airtight container in the refrigerator. Serve cold atop a salad or gently reheat just until warmed through. Overheating will cause the chicken to become rubbery.

Do not store any leftover Greek yogurt marinade. Discard this after cooking.

Tried this recipe?Let us know how it was!