Ingredients
Chicken and yogurt marinade
- 1 1/2 pounds boneless skinless chicken thighs 680 g; trimmed and cut into evenly sized 1 1/4-inch pieces
- 1/2 cup plain whole-milk Greek yogurt 120 g
- 1 tablespoon olive oil 15 ml, for the marinade
- 1 teaspoon olive oil 5 ml, for the grill grates
- 1 tablespoon lemon juice 15 ml
- 1 tablespoon tomato paste 16 g
- 3 cloves garlic about 9 g; finely grated
- 1 1/2 teaspoons sweet paprika about 3.5 g
- 1 teaspoon ground cumin about 2.1 g
- 1 teaspoon dried oregano about 1 g
- 3/4 teaspoon fine salt 4.5 g
- 1/2 teaspoon ground black pepper about 1.2 g
Equipment
- Large mixing bowl, spoon and cover
- Knife and cutting board
- Measuring cups, spoons and kitchen scale
- Four long flat metal skewers about 12–14 inches long
- Outdoor grill or ridged grill pan use a cooler zone on an outdoor grill; cook in batches in a pan
- Heatproof tongs and folded paper towel for carefully oiling the grate
- Instant-read thermometer
- Clean serving platter
Instructions
Marinate, grill and serve
- In a large mixing bowl, stir together the yogurt, 1 tablespoon of olive oil, lemon juice, tomato paste, garlic, paprika, cumin, oregano, salt and pepper until evenly combined. Reserve the remaining 1 teaspoon of oil for the grill.
- Add the chicken pieces and turn until lightly coated. Cover and refrigerate for at least 2 hours or up to 8 hours. Do not wash raw chicken. Wash hands, tools and surfaces after handling it.
- Heat a clean outdoor grill to medium-high, approximately 400–425°F (205–220°C), with a cooler area available. Use tongs and a folded paper towel to carefully coat the grates with the reserved teaspoon of oil. Thread the chicken onto four long flat metal skewers, keeping pieces in a single row with a little space between them. Let heavy excess marinade drip into the bowl, then discard the used marinade.
- Place the skewers on the grill. Cook for about 12–15 minutes, turning every 3–4 minutes once the meat releases easily. Move to the cooler area if the coating darkens too quickly. Insert an instant-read thermometer sideways into several of the thickest pieces, away from the metal: each must reach at least 165°F (74°C). Time is a guide, not a doneness test.
- Transfer to a clean platter with clean tongs and rest for 5 minutes. Handle the hot metal skewers carefully and slide the chicken off before eating. Divide evenly among four servings. Optional bread, rice, salad or sauces are not included in this card's nutrition or cost estimates.
Nutrition
Serving: 1of 4 servingsCalories: 351kcalCarbohydrates: 4gProtein: 32gFat: 22gSaturated Fat: 6.3gCholesterol: 164mgSodium: 580mgFiber: 0.9gSugar: 1.6g
Video
Notes
Timing: Total time includes the minimum 2-hour marinade and 5-minute rest. Longer marinating increases total time. Prepare in the refrigerator, never on the counter.
Indoor option: Lightly oil a ridged grill pan with the reserved oil and preheat over medium-high heat. Cook in batches with good ventilation, keeping skewer handles clear of the burner. Use 165°F in several thick pieces as the endpoint rather than relying on identical outdoor-grill timing.
Storage: Refrigerate cooked leftovers within 2 hours, or 1 hour above 90°F (32°C), in shallow covered containers. Use within 3–4 days and reheat to 165°F (74°C). Never use marinade that touched raw chicken as an uncooked serving sauce.
Nutrition: Approximate per quarter of the recipe, including all the yogurt marinade and grate oil. Some marinade and oil are left behind, and chicken fat content varies. Estimates use representative raw-ingredient nutrition, not a measured cooked yield. Contains milk; accompaniments and optional variations are excluded.
Estimated cost: About US$6.75 for four servings, using prorated example US grocery prices for the chicken and the portions of yogurt, oil, lemon, tomato paste, garlic and seasonings used. Prices vary; tax, fuel and optional sides are excluded.
Video companion: Ayşenur Altan of Turkish Food Travel demonstrates chicken shish with a yogurt, tomato paste, garlic and spice marinade. Her version also includes onion juice, chili flakes and thyme, uses different proportions, and includes homemade flatbread and sides. Follow this card's quantities and safe temperature for this version.
