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 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

US Customary - Metric

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

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

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