These Smoky Chicken Skewers with Garlic Yogurt Marinade and Tangy Herb Oil are incredibly tender, deeply seasoned, and made for grilling season. A creamy yogurt marinade keeps the chicken juicy while lemon, garlic, cumin, smoked paprika, oregano, and Aleppo pepper create layers of smoky, savory flavor. A bright herb oil finishes the skewers with freshness and acidity.

Ingredients:

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•   2 lbs chicken thighs (boneless, skinless , cut into skewer-sized chinks)
•   2/3 cup Greek yogurt (full-fat preferred)
•   1 lemon (juiced)
•   4 cloves garlic (grated or finely minced)
•   1.5 tsp ground cumin
•   1.5 tsp smoked paprika
•   1.5 tsp dried oregano
•   1.5 tsp Aleppo pepper
•   1.5 tsp kosher salt
•   1/2 tsp black pepper
•   1 1/2 tsp honey
•   2 tbsp extra virgin olive oil
•   1 cup Tangy Herb Oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare the marinade: In a large mixing bowl, whisk together the GREEK YOGURT, LEMON ZEST, LEMON JUICE, GARLIC, CUMIN, SMOKED PAPRIKA, OREGANO, ALEPPO PEPPER, SALT, BLACK PEPPER, HONEY, and OLIVE OIL until smooth and evenly blended.
2. Add the CHICKEN to the bowl and toss until every piece is thoroughly coated in the garlic yogurt marinade.
3. Cover the bowl and refrigerate for at least 1 hour. For deeper flavor and more tender chicken, marinate for several hours or overnight.
4. If using wooden skewers, soak them in water for at least 20 minutes. Thread the marinated chicken onto the skewers, leaving a small amount of space between the pieces so they cook evenly.
5. Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates or cooking surface to help prevent sticking.
6. Arrange the skewers on the hot grill and cook for 4–5 minutes on the first side, or until browned and visibly charred.
7. Turn the skewers and cook for another 4–5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
8. Transfer the hot skewers to a serving platter and immediately drizzle them with the TANGY HERB OIL. Garnish with additional fresh herbs and lemon wedges, if desired, and serve warm.