A creamy garlic yogurt chicken skewer I swear by
When I first started grilling chicken skewers the Lebanese way, I didn’t quite grasp how yogurt transforms the texture. One summer afternoon, ahead of a bbq evening, I whisked together strained yogurt, lemon juice, olive oil, and a scandalous amount of garlic. The chicken bathed in it overnight, and the result was the softest, juiciest meat I’d ever tasted from a grill. If you’re curious about other flavourful ideas, you’ll find this and fourteen more variations in my 15 Delicious Lebanese Chicken Skewer Recipes blog post.
Why garlic and yogurt make the perfect pairing
The beauty of a garlic yogurt marinade lies in balance. The lactic acid in yogurt gently tenderises the chicken while keeping it moist during high-heat cooking. The garlic—plenty of it—infuses every bite without burning on the grill. It’s a method deeply rooted in Lebanese cooking, often used in homes rather than restaurants. You’ll find similar versions in sumac and za’atar chicken skewers with charred onions and pomegranate molasses chicken skewers with fresh herbs.
My twist: mint and lemon to lift the richness
I love stirring finely chopped mint into the marinade. It brightens the yogurt’s tang and complements the smokiness from the grill. A squeeze of lemon at the end adds a fresh sparkle that cuts through the creamy base. You can serve these skewers with flatbread and garlicky toum, or perhaps a side of olive oil and lemon chicken skewers with oregano if you’re cooking for a crowd.
An easy Lebanese recipe that always feels sunny
This dish works beautifully for an easy weeknight dinner or a summer barbecue. The preparation is minimal—just marinating ahead—and the payoff is a platter of perfectly grilled chicken that stays tender even if you’re distracted by conversation. Once you’ve mastered this, you’ll be tempted to try the charcoal grilled Lebanese chicken skewers with parsley for a deeper, smokier version.
Ingredients (Serves 4)
- 700g boneless chicken thighs, cut into bite-sized pieces
- 250g Greek yogurt
- 4 cloves garlic, finely crushed
- Juice of 1 large lemon
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 tbsp chopped fresh mint
- Lemon wedges, to serve
Ingredient Notes
Chicken thighs work best because their higher fat content prevents drying. If you prefer chicken breast, slice it slightly thicker to protect against overcooking. Use full-fat Greek yogurt—its richness ensures the marinade clings to the chicken and caramelises properly.
Fresh garlic is non-negotiable. Powder lacks the earthy heat that seeps into the meat overnight. If you find raw garlic too sharp, roast it lightly first and mash it into the yogurt; you’ll get the depth without the bite.
Equipment Needed
A charcoal or gas grill gives that traditional Lebanese char and aroma, though a cast-iron grill pan indoors does the job admirably. Metal skewers conduct heat efficiently, helping the chicken cook from the inside as well.
Keep a large glass bowl for marinating—avoid metal as it reacts with lemon juice. You’ll also need kitchen tongs, a brush for oiling the grill, and a plate lined with flatbread to rest the skewers and catch their juices.
Instructions
- In a large bowl, combine yogurt, garlic, lemon juice, olive oil, salt, cumin, pepper, and mint. Stir until smooth.
- Add the chicken pieces, coating each thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
- When ready to cook, preheat the grill to medium-high. Lightly oil the grates.
- Thread the chicken onto skewers, leaving a little space between each piece for even heat circulation.
- Grill for 10–12 minutes, turning occasionally, until golden and slightly charred, with an internal temperature of 75°C.
- Rest for five minutes, then serve with lemon wedges and fresh mint.
Techniques for Perfectly Juicy Skewers
Avoid overcooking—chicken continues to cook off the grill. If using charcoal, keep the skewers on the cooler side of the grill and rotate them often. Brushing with a touch of olive oil midway adds sheen and keeps the herbs from drying.
For those using a grill pan, preheat it thoroughly. Let the chicken sit untouched for the first couple of minutes to create those classic grill marks. You can briefly cover the pan with foil near the end to trap steam and ensure tenderness.
What to Serve With This Recipe
I like pairing these skewers with fattoush salad for crunch and brightness. The acidity from sumac and tomatoes balances the creamy marinade beautifully. Warm pita bread or tabbouleh also make fine companions.
If you fancy mixing plates, serve alongside Aleppo pepper chicken skewers with garlic lemon marinade for those who prefer more heat. Together, they create a perfect Lebanese grill spread. You can find even more ideas in 15 Delicious Lebanese Chicken Skewer Recipes.
Frequently Asked Questions
How long can I marinate the chicken?
Up to 24 hours. Beyond that, the yogurt’s acidity can start to break down the meat too much.
Can I bake instead of grill?
Yes. Bake on a wire rack at 200°C for 20 minutes, then switch to grill mode for 3 minutes to char the edges.
Why is my chicken dry?
You likely used breast pieces too thinly cut or grilled at too high a heat. Thigh meat stays forgiving and succulent.
What’s the difference between Lebanese and Turkish chicken skewers?
Lebanese versions tend to use more garlic, lemon, and yogurt, while Turkish recipes often rely on red pepper and tomato paste.
Tips for Success with Garlic Yogurt Chicken Skewers
Always pat the chicken dry before marinating so the yogurt adheres properly. Wet meat dilutes the mixture and weakens flavour. For even results, cut pieces roughly the same size.
When grilling, keep a steady medium-high heat. Too low and the meat steams; too high and the yogurt burns before the chicken cooks through. Turning regularly ensures those pretty golden ridges without scorching.
Recipe Variations
Add a teaspoon of za’atar for a herby tang, or mix in Aleppo pepper flakes for warmth. A touch of pomegranate molasses stirred into the yogurt gives a sweet-sour depth similar to pomegranate molasses chicken skewers with fresh herbs. You can also swap mint for parsley or oregano. Each gives a distinct Lebanese note—mint refreshes, parsley rounds, oregano sharpens.
Storage and Reheating for Yogurt Marinated Chicken Skewers
Store leftovers in an airtight container in the fridge for up to three days. To reheat, cover loosely with foil and warm in a 160°C oven for 8–10 minutes to avoid drying. These skewers also freeze well—defrost overnight in the fridge before reheating.
Health Benefits & Dietary Alternatives
High in protein and probiotics from the yogurt, this recipe supports gut health and muscle repair. Olive oil provides heart-healthy fats, and garlic adds anti-inflammatory compounds.
Use dairy-free coconut yogurt for a lactose-free version. Replace olive oil with avocado oil if preferred. For gluten-free meals, serve with rice instead of flatbread.
Garlic Yogurt Lebanese Chicken Skewers with Mint and Lemon
Ingredients
- 700 g Chicken thighs Boneless, cut into bite-sized pieces
- 250 g Greek yogurt full fat
- 4 cloves Garlic finely crushed
- Juice of 1 large lemon
- 2 tbsp Olive oil Extra virgin
- 1 tsp Sea salt
- ½ tsp Ground cumin
- ½ tsp Black Pepper freshly ground
- 1 tbsp Fresh mint chopped
- 1 Lemon wedges, to serve
Instructions
- In a large bowl, combine yogurt, garlic, lemon juice, olive oil, salt, cumin, pepper, and mint. Stir until smooth.
- Add the chicken pieces, coating each thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
- When ready to cook, preheat the grill to medium-high. Lightly oil the grates.
- Thread the chicken onto skewers, leaving a little space between each piece for even heat circulation.
- Grill for 10–12 minutes, turning occasionally, until golden and slightly charred, with an internal temperature of 75°C.
- Rest for five minutes, then serve with lemon wedges and fresh mint.