Yogurt Marinated Chicken Skewers

Yogurt Marinated Chicken


I swear there is something in yogurt, the enzymes or the amino acids or the probiotics or something, that tenderizes chicken. I don’t know this for sure but I do know that every time I make chicken that’s been marinated in yogurt, it’s more tender and juicy than any other. It’s a great way to prepare boneless, skinless chicken breasts, which tend to be overly dry when grilled.

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Yogurt Marinated Chicken Skewers


  • 3/4 cup full fat Greek yogurt
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne
  • 4 boneless, skinless chicken breasts (about 1 1/2 lbs), cut into 1 inch chunks


  1. In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, cumin, coriander, salt, pepper and cayenne.
  2. Add chicken and toss well to coat. Refrigerate and marinate for at least 2 hours and up to overnight.
  3. Thread chicken chunks onto 8 skewers (if using bamboo, make sure you soak them for at least an hour beforehand!).
  4. Preheat grill to medium and brush grates lightly with oil. Grill chicken skewers until cooked through, about 3 to 4 minutes per side. Watch for flare ups with your grill, these are drippy!
  5. Serve with cauliflower rice or grilled veggies.

Yield: 8

Cholesterol: 69mg

Food energy: 164 kcal

Total fat: 6.89g

Calories from fat: 62

Carbohydrate: 1.92g

Protein per serving: 20.80g

Total dietary fiber: 0.17g

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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