Garlic Yogurt Marinated Chicken Kebabs — the kind of recipe that makes you wonder why you ever settled for dry, bland chicken. The secret? Yogurt. It tenderizes like a dream, carries all that garlicky flavor deep into the meat, and creates those golden, slightly charred edges you think only kebab shops can pull off.
This is one of my husband’s favorites—it reminds him of home. He grew up on garlic-marinated chicken over yogurt, and every time I make this, it’s like bringing a little taste of that comfort straight to our table. For me, it’s a weeknight winner: minimal prep, big flavor, and a whole lot of happy silence at the dinner table (aka the universal sign of success). This pairs perfectly with the very flavorful Lebanese Vermicelli Rice!
The marinade takes 5 minutes, then the chicken just does its thing while you handle the rest of life. Thread onto skewers, grill or sear, and don’t skip the simple garlic yogurt sauce—it’s the drizzly, dippy magic that ties it all together.
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💛 Why You’ll Love This Recipe
Total crowd-pleaser – Serve it at a family dinner or double the batch for a backyard party, this recipe disappear fast.
Juicy chicken every time – The yogurt marinade is your secret weapon for tender, flavorful bites that never go dry.
Big flavor, little effort – With garlic, lemon juice, and shawarma spices, it tastes like you marinated it for hours (because maybe you did… but with zero stress).
Grill or stovetop friendly – No BBQ? No problem. A hot skillet does the trick and still delivers that golden sear. Another no Grill or Stovetop option are my Oven Baked Chicken Kebabs that just bake in the oven!
Garlic Yogurt Marinated Chicken Kebabs Video
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Garlic Yogurt Marinated Chicken Kebabs Ingredient Highlights
Lemon juice – Adds brightness, cuts the richness… and comes with a warning: don’t over-marinate or your chicken might go mushy. 2–4 hours is perfect.
Chicken breast – Cut into medium chunks (about 2 inches) so they cook evenly and don’t dry out. Too small = dry. Too big = raw centers. Goldilocks zone, always.
Greek yogurt – The magic marinade base. It tenderizes, adds creaminess, and sticks to the chicken like it was meant to be there.
Garlic – Four big cloves in the marinade, more in the sauce—because subtlety is not the goal here.
Shawarma seasoning – Your shortcut to smoky, earthy, warm flavor without a full spice drawer clean-out.
💡 Pro Tip: Make extra garlic sauce to dip EVERYTHING in 🙂
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Slice the chicken into 2" pieces.
Step 2: Stir together yogurt, garlic, olive oil, spices, and lemon. Toss in chicken chunks.
Step 3: Chill 30 minutes to 4 hours.
Step 4: Pan-sear 4–5 minutes per side until golden and cooked through (165°F). Rest before serving.
Step 5: Mix yogurt, garlic, lemon, olive oil, salt, pepper. Stir and drizzle over kebabs.
Step 6: Pile kebabs on a platter, scatter with parsley or sumac if you like, and dig in.
Substitutions & Variations
Chicken swap – Thighs totally work here. Even juicier, slightly richer, and harder to mess up.
Don't have a grill? - A cast iron skillet gives a gorgeous sear and keeps the weeknight vibes alive.
No shawarma spice? No tears. Just use a mix of cumin, coriander, and smoked paprika. Add a pinch of cinnamon if you’re feeling fancy. See my homemade shawarma spice recipe.
Want it spicy? Toss in a pinch of cayenne or chili flakes. You’ll thank yourself later.
FAQ
Absolutely! Just soak the skewers in water first. Cook on the grill until internal temperature reaches 165F.
Yes — 400°F for 16–18 minutes, broil for the last 2 minutes to get some char.
Marinate the chicken the day before, then cook right before serving. But if marinating for more than 4 hours, skip the lemon juice and add it in before cooking.
⭐️ Recipe
Garlic Yogurt Marinated Chicken Kebabs
Ingredients
For the Chicken
- 1.5 lbs chicken breast cut into 2-inch chunks
- ½ cup Greek yogurt whole milk preferred
- 4 large garlic cloves crushed
- 2 tablespoon extra virgin olive oil
- 2 tablespoon shawarma seasoning
- ¼ cup fresh lemon juice
For the Garlic Yogurt Sauce
- 1.5 cups Greek yogurt whole milk
- 2 garlic cloves finely grated
- 1 tablespoon extra virgin olive oil
- Juice of ½ lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Make the Marinade
- In a large bowl, whisk together the Greek yogurt, crushed garlic, olive oil, shawarma seasoning, and lemon juice. Add chicken chunks and toss to coat evenly. Cover and refrigerate for 30 minutes to 4 hours.½ cup Greek yogurt, 4 large garlic cloves, 2 tablespoon shawarma seasoning, 1 tablespoon extra virgin olive oil, ¼ cup fresh lemon juice
Make the Garlic Yogurt Sauce
- In a medium bowl, mix Greek yogurt, grated garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth. Cover and refrigerate until ready to serve.1.5 cups Greek yogurt, 2 garlic cloves, Juice of ½ lemon, ¼ teaspoon salt, ¼ teaspoon black pepper
Cook the Kebabs
- Grill method: Preheat grill to medium-high. Soak skewers in water and then skewer the chicken. Grill skewers 4–5 minutes per side until golden and cooked through (internal temp 165°F).
- Stovetop method: Heat a cast-iron skillet on medium high with a drizzle of olive oil. Sear chicken 4–5 minutes per side until caramelized and cooked through. Make sure not to overcrowd the pan. It's best to cook the chicken in batches.1.5 lbs chicken breast, 2 tablespoon extra virgin olive oil
- Oven and Air-fry method: Bake at 400°F (200°C) for 16–18 minutes, broil 2 minutes at the end for char.
Rest & Serve
- Let chicken rest for 5 minutes after cooking. Serve kebabs with garlic yogurt sauce on the side or drizzled over. Garnish with parsley or sumac if desired.
Video
Notes
Storage & Reheating
- Fridge – Keeps 3 days. Store chicken and sauce separately.
- Reheat – Quick skillet warm-up or 45 seconds in the microwave.
- Meal prep – Great cold in wraps or grain bowls.
Leonard says
yogurt in the marinade huh. Never even thought about that until i saw it here. I made it and it seriously made the chicken juicy. Orrrr maybe I always overcooked my chicken before? haha no idea! Great recipe!
Lola Jay says
Thank you! Glad it came out delicious!