Greek-Style Yogurt Chicken Skewers with Paprika and Garlic
Tender, bone-in chicken thighs marinated in yogurt with paprika, garlic, and lemon—juicy with a golden crust. Marinate for 2 hours.
- Time
- 2 h 30 min
- Serving
- 460 kcal
- Ingredients
- ≈ $1.49
- Protein
- 41 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 220 g
- 2 Plain yogurtpack 300 g ≈ $2.19 60 g
- 3 Garlic≈ $10.00 per kg 3 g
- 4 Paprika 2 g
- 5 Lemon≈ $4.70 per kg 10 g
- 6 Cumin to taste
- 7 Salt 2 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut boneless chicken1 thighs into 4cm chunks.
Mix yogurt with minced garlic3, paprika, dried oregano, lemon5 juice, salt, and black pepper.
Toss chicken1 in the marinade, cover, and refrigerate for 2 hours (no more than 6).
Shake off excess yogurt and thread onto skewers.
Grill over coals for 12–15 minutes, turning every 3 minutes, until golden and the meat is no longer pink inside.
Tips
- Why it works
- Use 4 cm chunks so the chicken cooks evenly without drying out. Smaller pieces burn faster; larger ones stay raw inside.
- Substitutions
- Replace za’atar with 0.5 tsp dried oregano for a milder taste. Skip lemon if you prefer less acidity.
- Common mistakes
- Over-marinating turns the chicken mushy. Check after 2 hours. It will smell sour if left too long.
- Storing and reheating
- Eat fresh or within 2 days. Reheat in a pan for 3 minutes until warm; microwave makes it rubbery.
- Serve with
- Pair with flatbread and a cucumber-tomato salad for a balanced meal.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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