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–+ servings

Chicken Shish Recipe

Laura Ambrouse
Chicken shish recipe served with grilled vegetables and yogurt dip
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Juicy yogurt-marinated chicken skewers with lemon, garlic, paprika, cumin, peppers, and red onion, grilled until charred at the edges.
Estimated Recipe CostAbout US$9.25 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 20 minutes
Cook Time 14 minutes
Marinating Time 2 hours
Total Time 2 hours 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Turkish
Calories: 365
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Chicken shish
  • 1 1/2 pounds boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil plus more for the grill
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tomato paste
  • 3 cloves garlic finely grated or minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper cut into 1 1/2-inch pieces
  • 1 small red onion cut into 1 1/2-inch pieces

Equipment

  • 1 large mixing bowl
  • 6 metal or wooden skewers
  • 1 grill or grill pan
  • 1 Instant-read thermometer

Instructions
 

Method
  1. Whisk the yogurt, olive oil, lemon juice, tomato paste, garlic, paprika, cumin, oregano, salt, and black pepper together in a large bowl.
  2. Add the chicken and toss until every piece is coated. Cover and refrigerate for 2 hours. Do not marinate longer than 12 hours.
  3. If using wooden skewers, soak them in water for 30 minutes. Heat a grill or grill pan to medium-high and oil the grates. Thread chicken, bell pepper, and onion onto the skewers without packing them tightly.
  4. Grill the skewers for 12 to 14 minutes, turning every 3 to 4 minutes, until the chicken is browned, lightly charred, and cooked through.
  5. Check the largest piece from the side with an instant-read thermometer; it should reach 165°F (74°C). Transfer the skewers to a clean platter and rest for 5 minutes before serving.

Nutrition

Serving: 1 serving (1/4 batch)Calories: 365kcalCarbohydrates: 12gProtein: 36gFat: 20gSaturated Fat: 5gCholesterol: 145mgSodium: 590mgPotassium: 720mgFiber: 2gSugar: 6g

Video

Notes

Cut the chicken and vegetables to similar sizes so they finish together, but do not crowd the skewers or the pieces will steam. Keep raw-chicken marinade separate from serving sauces and discard any leftover marinade unless it is boiled thoroughly. For broiler cooking, place the skewers on a foil-lined rack 5 to 6 inches from the heat and turn often. Refrigerate leftovers promptly and use within 3 days. Nutrition is an estimate.

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