Turkish Style Chicken Skewers

If you love bright, fragrant food that’s simple enough for a weeknight but impressive enough for guests, these Turkish Style Chicken Skewers are the answer. Juicy cubes of chicken breast are marinated with garlic, lemon, warming spices, and herbs, then threaded alongside thin lemon slices and grilled until lightly charred. A cooling, tangy yogurt sauce finishes the plate. The flavors are balanced—citrus, a touch of cinnamon, earthy oregano, and the bright lift of parsley, cilantro, and mint—so every bite tastes like something you’d get at a street market on a warm evening.

This recipe uses 2 pounds boneless skinless chicken breasts cut into 1-inch cubes and common pantry spices, and it’s adaptable to indoor or outdoor grills, or a hot grill pan. I’ll walk you through everything step by step—ingredients, a clear, rewritten directions section, tips for skewering, and serving suggestions so the meal comes together with confidence.

Why you’ll love these skewers

• Fast to prep: The marinade is straightforward and the chicken cubes cook quickly.
• Bright but balanced flavors: lemon and garlic with a hint of cinnamon and allspice make the meat savory and complex.
• Double-yogurt experience: the marinade contains yogurt for tenderness, and a chilled yogurt-mint sauce cools the palate.
• Flexible: grill, broil, or pan-sear depending on your equipment.

Ingredients

For the chicken and marinade:

• 2 lbs boneless skinless chicken breasts cut into 1 inch cubes
• 5 cloves garlic
• 2 roma tomatoes
• 1 lemon juiced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 cup total of fresh parsley and cilantro leaves (or either one)
• 2 tablespoons olive oil
• 1/4 cup yogurt (full, low fat or fat free)
• 2 lemons, thinly sliced for skewering
• 2 tablespoons sumac spice for sprinkling

For the chilled yogurt sauce:

• 2 cups yogurt (full, low or fat free)
• 1/2 cup cold water
• 1/2 cup ice
• 1/4 teaspoon salt
• 1/2 cup total of mint and parsley leaves

Equipment and prep notes

• Metal or soaked wooden skewers.
• Food processor or blender for making the marinade and sauce smooth.
• A grill, grill pan, or broiler for cooking.
• Room in the fridge for marinating—at least 30 minutes, ideally a few hours or overnight.

Step-by-step directions

The directions below have been rewritten for clarity and to follow the ingredient list exactly. Quantities remain unchanged. Read through once before starting so everything flows smoothly.

1. Prepare the chicken: Rinse the 2 pounds boneless skinless chicken breasts and pat them dry with paper towels. Cut the breasts into 1-inch cubes and place them in a medium mixing bowl.
2. Make the garlic-tomato-herb paste: Peel the 5 cloves garlic. Quarter the 2 roma tomatoes. In a food processor or blender, combine the garlic cloves, roma tomato quarters, 1/4 cup total of fresh parsley and cilantro leaves (use either or mix them), 1 lemon juiced, and 1/4 cup yogurt. Blend until you have a smooth paste. If the mixture is too thick to blend, add a teaspoon of cold water at a time until it moves freely.
3. Add the dry spices to the paste: To the garlic-tomato-herb paste, add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon oregano, 1 teaspoon cinnamon, and 1/2 teaspoon allspice. Pulse the food processor briefly so the spices are fully incorporated into the paste.
4. Combine oil and marinade with the chicken: Add 2 tablespoons olive oil to the paste, then pour the entire marinade over the bowl of cubed chicken. Use clean hands or a spoon to toss the chicken pieces so each cube is evenly coated. Scrape down the sides of the bowl and ensure the marinade reaches every piece.
5. Marinate: Cover the bowl with plastic wrap or transfer the chicken and marinade to a sealable container. Refrigerate for at least 30 minutes so the flavors infuse. For deeper flavor and more tenderness, marinate up to 8 hours or overnight.
6. Prepare the skewering lemons: While the chicken marinates, thinly slice the 2 lemons. Use a sharp knife to cut uniform slices about 1/8-inch thick. These will be threaded between chicken cubes to add zesty flavor and visual appeal while grilling.
7. Soak skewers (if using wood): If using wooden skewers, place them in a shallow dish of water for at least 30 minutes before grilling to prevent burning. If you’re using metal skewers, this step is not necessary.
8. Thread the skewers: When ready to cook, thread the marinated chicken cubes onto skewers, alternating with lemon slices. Leave a little space between pieces so heat circulates and the chicken cooks evenly. Aim for several skewers that are balanced and easy to handle.
9. Preheat your cooking surface: Heat your grill to medium-high, or warm a heavy grill pan or broiler to high. You want a hot surface so the outside of the chicken gets a good sear while the inside stays juicy.
10. Grill the skewers: Place the skewers on the hot grill or grill pan. Cook for about 8–12 minutes, turning every 2–3 minutes so each side browns evenly. The exact time depends on your heat source and the thickness of the cubes—cook until the internal temperature reaches 165°F (74°C) or the juices run clear and there is no pink in the center.
11. Finish and rest: Once cooked through, remove the skewers from the heat and let them rest for 3–5 minutes. Sprinkle the cooked skewers with 2 tablespoons sumac spice for a tangy, citrusy finish that also adds a gorgeous deep red color.
12. Make the chilled yogurt-mint sauce: While the skewers rest, prepare the sauce. In a blender or food processor combine 2 cups yogurt, 1/2 cup cold water, 1/2 cup ice, 1/4 teaspoon salt, and 1/2 cup total of mint and parsley leaves. Blitz until the mixture is smooth and chilled. Taste and adjust salt if needed. If you prefer a thinner sauce, add additional cold water 1 tablespoon at a time until you reach the desired consistency.
13. Serve: Arrange the skewers on a platter with extra lemon wedges if you like. Spoon the chilled yogurt-mint sauce into a serving bowl for dipping or drizzle. These skewers pair beautifully with warm flatbreads, rice pilaf, or a simple salad of cucumbers and tomatoes. Garnish with an extra sprinkle of sumac or a handful of chopped herbs for color and freshness.

Timing and make-ahead tips

• Marinating time: Minimum 30 minutes is okay, but 2–8 hours is ideal. Overnight yields the most flavor.
• Skewering: You can thread chicken and lemon onto skewers up to 1 hour ahead and keep covered in the fridge, then grill when ready.
• Sauce: The yogurt-mint sauce can be made up to 2 days ahead and kept chilled in an airtight container. Stir before serving, and add ice or a splash of cold water if it thickens too much.

Substitutions and variations

• If you don’t have cilantro, use all parsley; vice versa—1/4 cup total is the guideline for the marinade.
• Swap the yogurt in the marinade for a dairy-free plain yogurt if you want a non-dairy version for the chicken; keep the sauce dairy if you prefer the traditional creamy texture, or use a thicker dairy-free alternative for both components.
• If sumac is unavailable, a squeeze of lemon and a light dusting of smoked paprika makes a pleasant alternative.
• For a spicier version, add 1/2 teaspoon crushed red pepper flakes to the marinade or a dollop of harissa on the side for serving.

Serving ideas

These skewers make a complete, balanced meal when served with:

• Warm flatbreads or pita and a quick cucumber-tomato salad tossed with olive oil and lemon.
• Rice pilaf or bulgur tossed with toasted pine nuts and chopped parsley.
• Grilled vegetables—peppers, onions, and zucchini—cooked alongside the skewers.

Storage and reheating

• Refrigerate cooked skewers in an airtight container for up to 3 days. Keep the yogurt sauce separate to prevent the chicken from getting soggy.
• Reheat gently in a 350°F oven for 8–10 minutes or until warmed through, or slice off the meat and warm in a skillet with a splash of olive oil. Avoid overcooking to keep the chicken juicy.

Flavor notes and what to expect

The first thing you’ll notice is the lemon—the marinade and the lemon slices threaded onto the skewers both lend brightness. Garlic and tomato form the savory base, while oregano and cinnamon create an aromatic, slightly earthy backbone. Allspice adds a warm depth without sweetness. The yogurt in the marinade helps tenderize the chicken, so the texture stays soft despite the high-heat cooking. The chilled yogurt-mint sauce cools and refreshes the palate between bites, and the sumac sprinkled at the end adds a gentle tartness and color that feels celebratory.

Final thoughts

Long story short: these Turkish Style Chicken Skewers are a reliably flavorful recipe that’s easy to scale up for a crowd and flexible enough to adapt to pantry contents and equipment. Marinade, skewer, and grill—then finish with sumac and a cool yogurt-mint sauce. The balance of citrus, herbs, and warm spices makes this a go-to for both casual dinners and weekend entertaining. Enjoy.