Straight From My Grill—Let Me Tell You About These Skewers
You know those recipes that seem fancy but are actually a total breeze? That’s what these Grilled Lemon Herb Chicken Skewers with Yogurt Dip are for me. I started making them one summer when my cousin brought her new boyfriend to a family BBQ, and I had to impress but also not stress. (He’s still with her, so I guess it worked!) Anyway, these skewers have since become a bit of a summer staple. There’s something about that smoky char and tangy yogurt sauce that makes me feel like I know what I’m doing—most of the time, anyway.
Why You’ll Love This (At Least, I Hope You Do)
I make these when I want dinner to feel like a backyard party but it’s actually just Wednesday. My family goes a bit wild for these because the chicken is super juicy (nobody likes dry chicken, right?) and the herby marinade just brings everything together. Plus, let’s be honest: grilling is my excuse to hang out outside and natter with the neighbors. The yogurt dip is sort of the unsung hero—sometimes I just eat it with a spoon, not gonna lie. Oh, and if you’re worried about skewering chicken chunks, I used to dread it too, but honestly, it’s more fun than it sounds, and you get to play with your food (a little).
The Stuff You’ll Need (And a Few Swaps I’ve Tried)
- 750g chicken breast, cut into bite-size pieces (I sometimes use thighs if I want it extra juicy. My neighbor swears by them.)
- 2 lemons: zest and juice (Honestly, if you only have one, it’ll do. Bottled lemon juice in a pinch, but shhh.)
- 3 cloves garlic, minced (I’ve even used garlic powder when I was out!)
- Olive oil: about 3 tablespoons (Any light oil works, but olive is my go-to)
- 1 tablespoon fresh rosemary, chopped (Or dried—just use half as much. Thyme or oregano are good too.)
- 1 teaspoon smoked paprika (my little secret; regular paprika is fine, but I like the smoky vibe)
- Salt and black pepper (I don’t measure these, just go by feel)
- For the Yogurt Dip:
- 1 cup plain yogurt (Greek or regular—sometimes I even use skyr if I’m feeling fancy)
- 1 tablespoon fresh dill, chopped (or parsley if you’re out)
- 1 tablespoon lemon juice
- Pinch of salt
How I Actually Make These (Yes, You Can Too)
- Prep the Marinade: Grab a big bowl and toss in the lemon zest and juice, garlic, olive oil, rosemary, paprika, salt, and pepper. Give it a good whisk. Actually, I just use a fork—less washing up.
- Marinate the Chicken: Add the chicken pieces, making sure they get all cozy in the marinade. Cover (cling film or a plate works) and let them sit in the fridge for at least 30 minutes. Honestly, if you can do a couple of hours, all the better. Sometimes I forget and only give it 20—still tastes pretty good.
- Soak Your Skewers: If you’re using wooden ones, soak them in water for 10–15 mins so they don’t burn. If you forget, like I do half the time, just keep an eye on them. Metal skewers? Lucky you, skip this.
- Make the Yogurt Dip: Stir together yogurt, lemon juice, dill, and a bit of salt. Taste and add more lemon if you like it zingy. This is where I usually sneak a taste—yogurt mustache and all.
- Thread the Chicken: Skewer the marinated chicken pieces. If you have leftover marinade, brush it over the top. It’s messy, but worth it.
- Grill Away: Preheat your grill to medium-high. Place the skewers on (mine always stick at first, don’t worry) and cook about 4–5 minutes per side. You want them just cooked through and a little charred. Don’t fuss if a bit looks more golden—adds character, right?
- Serve ‘Em Up: Pile onto a platter with a bowl of the yogurt dip. Garnish with extra herbs if you want to look posh.
Notes That Only Come From Real Life (Not the Books)
- If the yogurt dip is too thick, a splash of milk or water will thin it; I discovered this after an accidental yogurt brick situation.
- Chicken can marinate overnight, but any longer and it starts to get mushy. (Learned that one the hard way.)
- Don’t stress about the skewers being perfect—crooked ones still taste great.
- And, if your kids (or you) don’t like dill, just skip it. No one will notice.
Variations That (Mostly) Worked
- I’ve tried swapping chicken for halloumi and veggies—delicious, but halloumi sometimes welds itself to the grill. Maybe oil it more?
- Once added honey to the marinade—tasted a bit odd, but the dog seemed to enjoy the leftovers!
- Sometimes I toss in chili flakes for a kick. Not too much though; once went overboard and had to rescue everyone with extra yogurt.
Equipment—I Swear You Don’t Need Everything
- A grill (gas, charcoal, or even a grill pan on the hob; I’ve used a regular frying pan in a pinch, just don’t expect grill marks)
- Wooden or metal skewers—if you don’t have either, just bake the chicken pieces on a tray and call it “deconstructed.”
- Bowl and fork (no need for fancy whisks or gadgets)
How to Store Any Leftovers (If You’re Lucky)
Pop the cooked chicken and dip in separate airtight containers and refrigerate. Should last about 2–3 days, though honestly, in my house it never makes it past lunch the next day. Cold chicken skewers make a surprisingly tasty midnight snack, if you ask me. I wouldn’t freeze the yogurt dip, though—it goes a bit odd (trust me, not worth it).
How I Like to Serve These (And You Might Too)
We usually serve these with warm pita, a pile of salad, and lots of lemon wedges. Sometimes I add a handful of olives on the side because, well, why not? My uncle insists on having rice with his, but honestly, I prefer just piling everything into a wrap and calling it dinner. If it’s a party, I put out extra dips—sometimes I even make this classic hummus from Simply Recipes, which is always a hit.
Stuff I Learned the Hard Way (Pro-ish Tips)
- Don’t rush the marinating—tried once and it wasn’t worth it. The flavor just won’t come through.
- Make sure the grill is hot before you start; otherwise, the chicken sticks and tears. (Ask me how I know!)
- Actually, if your grill is looking grimy, a quick brush with half a lemon helps—saw that on Serious Eats and it works.
- Oh, and let the skewers rest a couple minutes before serving—otherwise, the juices run everywhere.
Your (Actual) Questions, Answered
Can I use chicken thighs instead?
Yes, and actually, I think it’s juicier that way. Just trim the excess fat if you’re not a fan. I get this one a lot!
What if I don’t have a grill?
No worries—just use your oven’s broiler (grill setting in UK lingo) or a grill pan. I’ve even done it in a super-hot regular frying pan. Not quite the same, but still tasty.
Is Greek yogurt a must for the dip?
Nope, use what you have. Regular yogurt works fine; just strain it a bit if it’s runny. Actually, I like it with skyr too.
Can I make these in advance?
You can marinate ahead and even grill them a few hours before. They’re good at room temp—maybe even better the next day (in my opinion, anyway).
My marinade looks ‘curdled’—is it ruined?
Not at all. Sometimes the lemon does that. Give it a stir, and it’ll be just fine. Happens to me too!
Hope you try these Grilled Lemon Herb Chicken Skewers with Yogurt Dip and end up with at least one funny memory—like when I dropped an entire skewer down the deck boards. Still haunts me. If you want more grilling ideas, Bon Appétit’s grilling guide is a goldmine. Happy cooking, pal!
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
Instructions
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1In a large bowl, whisk together olive oil, lemon juice, parsley, oregano, garlic, salt, and black pepper.
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2Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 20 minutes.
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3Thread the marinated chicken pieces onto skewers.
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4Preheat the grill to medium-high heat. Grill the chicken skewers for 12-15 minutes, turning occasionally, until cooked through and slightly charred.
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5Meanwhile, prepare the yogurt dip by mixing Greek yogurt, dill, and lemon zest in a small bowl.
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6Serve the grilled chicken skewers hot with the yogurt dip on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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