Middle Eastern Chicken Skewers

These Middle Eastern chicken skewers are packed with warm spices, bright lemon, garlic, onion, and creamy yogurt. They are simple enough for a weeknight dinner, but flavorful enough to serve at a summer cookout. The chicken is marinated until tender, threaded onto skewers, and grilled until lightly charred and juicy.

This recipe is a great choice when you want something fresh, satisfying, and versatile. Serve the grilled chicken in warm pita bread with crisp vegetables and tzatziki, or turn the leftovers into a colorful salad with greens, cucumbers, chickpeas, feta, tomatoes, and a drizzle of tahini dressing.

The flavor comes from a Moroccan-style spice blend, sometimes called ras el hanout. Blends vary, but they often include cumin, coriander, cinnamon, ginger, paprika, turmeric, and sometimes cardamom or other warm spices. You can use a store-bought Moroccan spice mix from a well-stocked grocery store or spice shop. It brings depth and warmth without making the chicken too heavy.

Boneless chicken thighs work especially well for skewers because they stay moist on the grill. After trimming the chicken and cutting it into bite-sized pieces, the meat is mixed with a yogurt-based marinade. The yogurt helps tenderize the chicken, while lemon juice, garlic, grated onion, smoked paprika, crushed red pepper, and Moroccan spices add bold flavor.

For the best texture and flavor, let the chicken marinate for at least one hour. If you have time, refrigerate it overnight. The longer marinating time allows the spices to soak into the chicken and makes the final dish even more delicious. If you are using wooden skewers, remember to soak them in water before grilling so they do not burn too quickly.

Once the chicken is threaded onto skewers, place it on a clean, lightly oiled grill grate. Turn the skewers as they cook so the chicken develops grill marks on all sides. The finished skewers should be cooked through, browned in spots, and fragrant from the spices and smoky heat of the grill.

These grilled chicken skewers are excellent served in pita or flatbread. Add sliced sweet onion, tomatoes, lettuce, and plenty of tzatziki sauce. Tahini dressing is another great option, especially if you want a nutty, creamy sauce with a little tang from lemon juice. The same dressing works beautifully over a salad made with leftover chicken.

If you are planning ahead, this is also a convenient recipe for meal prep. Grill the skewers, remove the chicken from the skewers, and store it for quick lunches. It can be tucked into wraps, served over rice, added to grain bowls, or tossed into a Mediterranean-style salad. The flavors stay bright and satisfying even after a day or two in the refrigerator.

When the weather is warm and the grill is ready, these Middle Eastern chicken skewers are a reliable favorite. They are easy to prepare, full of flavor, and flexible enough to serve in several different ways.

Middle Eastern Chicken Skewers Recipe

Makes six skewers

Ingredients

• 2 pounds boneless chicken thighs, trimmed and cut into 1-inch pieces
• 6 wooden skewers, soaked in water
• 6 cloves garlic, finely minced
• 1 small onion, peeled and grated
• ¾ cup plain Greek yogurt, preferably whole milk
• 3 tablespoons lemon juice
• 5 teaspoons Moroccan spice mix
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper

Instructions

1. In a large bowl, combine the garlic, grated onion, Greek yogurt, lemon juice, Moroccan spice mix, smoked paprika, and crushed red pepper. Stir until the marinade is smooth and well mixed.
2. Transfer the marinade to a large zip-top freezer bag. Add the chicken pieces, press out the excess air, and seal the bag. Massage the bag gently so every piece of chicken is coated in the marinade.
3. Refrigerate the chicken for at least 1 hour, or overnight for deeper flavor.
4. About 1 hour before grilling, soak the wooden skewers in water. When ready to cook, thread about 6 pieces of chicken onto each skewer.
5. Clean the grill grate and lightly brush it with oil. Grill the chicken skewers for about 5 minutes, then turn and cook for another 3 to 4 minutes. Continue turning as needed until the chicken is cooked through and marked by the grill.
6. Transfer the skewers to a platter and let them rest for a few minutes before serving.
7. Serve the chicken in pita or flatbread with onion, tomatoes, lettuce, and tzatziki sauce, or pair it with tahini dressing and a fresh salad.

Adapted from David Lebovitz.

Tahini Dressing

• ⅓ cup tahini
• 1 clove garlic, minced
• 1½ lemons, juiced, about 3 to 4 tablespoons
• 1 tablespoon maple syrup
• Pinch of sea salt
• Freshly cracked black pepper

Whisk the tahini, garlic, lemon juice, maple syrup, sea salt, and black pepper together in a bowl. Add hot water a little at a time, whisking until the dressing reaches your preferred consistency. Drizzle over chicken skewers, pita wraps, grain bowls, or salads.