Chicken Thigh Kebabs

Chicken Thigh Kebabs with Chile Yogurt Sauce

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Adapted from Food and Wine Magazine


  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sweet paprika
  • 8 pounds boneless skinless chicken thighs (1 3/4 ) cut into 3 pieces
  • 3/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Pepper
  • Lemon wedges for serving


  1. In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken pieces and toss to coat. Let stand at room temperature for 15 minutes.
  2. Meanwhile, in a small bowl, mix the yogurt, mayonnaise, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
  3. Light a grill. Season the chicken with salt and black pepper and thread 3 pieces onto each of 8 skewers. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes.
  4. Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.