Garlic Yogurt Marinated Chicken Kebabs

Garlic yogurt marinated chicken kebab with rice and creamy sauce, garnished with parsley, served in a green bowl.

Garlic Yogurt Marinated Chicken Kebabs

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.

5 from 1 vote

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Course: Main Course

Cuisine: Middle Eastern

Keyword: chicken kebab

Prep Time: 5

Cook Time: 15

Marinating Time: 30

Total Time: 50

Servings:

Calories: 350kcal

Author: Lola Jay

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 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 olive oil
Juice of ½ lemon
¼ teaspoon salt
¼ teaspoon black pepper

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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 4 hours.
½ cup Greek yogurt, 4 large garlic cloves, 2 tablespoon shawarma seasoning, 1 tablespoon 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 with a drizzle of olive oil. Sear chicken 4–5 minutes per side until caramelized and cooked through.
1.5 lbs chicken breast, 2 tablespoon 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.

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Notes

Nutrition calculations are only estimates.

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.

Nutrition