Greek Yogurt Chicken Skewers

Why This Greek Yogurt Chicken Skewers Works

Greek yogurt wraps around the chicken and sticks to the surface, so every piece is coated. During the long rest in the fridge, the yogurt and lemon juice slowly work on the outside of the chicken. The surface starts to soften a bit, so it doesn’t dry out as fast on the grill. At the same time, the garlic and spices spread through the outer layer of the meat instead of just sitting on top.

As the skewers hit the hot grill, the yogurt coating acts like a little jacket. It keeps the outside from drying while the inside warms up. The oil in the marinade keeps the chicken from sticking and lets the edges brown and pick up grill marks. While the cubes cook, the yogurt dries and clings, so the spices stay in place instead of falling off. By the time the chicken is cooked through, the pieces stay moist inside, lightly charred outside, and hold together well on the skewers.

Mistakes To Avoid

Letting the chicken marinate for only a short time leaves the inside of the meat bland and a bit dry, because the yogurt and lemon don’t have time to soften the fibers. The outside may pick up color on the grill, but the cubes stay firm and slightly tough in the center instead of juicy all the way through.

Using very high heat on the grill causes the yogurt on the outside to burn before the chicken cooks through. The skewers end up with black, bitter crusty spots while the middle of the cubes can still be slightly raw or rubbery.

Cutting the chicken pieces in very different sizes makes some cubes cook much faster than others. Smaller pieces dry out and turn chewy by the time the larger chunks are finally done in the center.

Skipping the step of soaking wooden skewers often leads to the sticks scorching or even catching fire on the grill. As the wood burns, the chicken can stick, tear, or fall off, and parts of the meat may not cook evenly.