This Chicken Skewers recipe makes the most tender, flavorful chicken served with a creamy Macedonian yogurt sauce called Taratur. It’s easy to make and out-of-this-world delicious!
If you love that grill, be sure to try my other traditional Macedonian dishes that are perfect for grilling season. My recipes for Kebapi—succulent grilled meat sausages—and Shopska Salad, a refreshing mix of cucumbers, tomatoes, and feta, will impress your guests with authentic flavors.
I am certain that you are going to love my Chicken Skewers recipe because it’s easy, so delicious, and flexible. Prep the chicken in advance with a super simple marinade of lemon juice, thyme, garlic, and olive oil the night before, then grill it up in just 15 minutes for dinner. Every bite is packed with flavor, and these skewers pair beautifully with a variety of sides—whether it’s your favorite salad, grilled veggies, or roasted potatoes, the possibilities are endless. The end result is perfectly tender, juicy chicken threaded onto wooden skewers and served with a refreshing Macedonian dipping sauce called Taratur.
And friends, lemme just say that this dipping sauce is a whole experience of its own. Please make it! Taratur is made with fresh ingredients and tastes like a big ol’ bowl of summer. It’s garlicky, it’s crunchy, it’s cold, and it’s ridiculously amazing.
What Is Taratur Sauce?
Judging by the ingredients, you may think that Taratur is the same as Tzatziki, but let me stop you right there. Taratur is a traditional Macedonian summer side dish or dip (it can be served either way), which is similar to Tzatziki, but it is not the same.
The variations are in the extra ingredients used in Taratur and in the thickness of the yogurt. The yogurt used for Tzatziki is as thick as a spread, whereas the yogurt used for Taratur is thinner because Taratur is meant to be either eaten with a spoon, or used as a sauce or dip for various grilled meats and sandwiches.
What You’ll Need
Get ready to create delicious chicken kebabs with the perfect blend of marinade ingredients to make the most flavorful and juicy grilled skewers. For complete instructions and measurements, refer to the recipe card at the end of this post.
For the Chicken
- Chicken Breast (Skinless, Boneless): You’ll cut the chicken into long strips so they can be threaded on the skewers. Boneless skinless chicken thighs are a delicious alternative.
- Olive Oil: Used in the marinade and the sauce, but avocado oil or a mild vegetable oil will work.
- Lemon Juice: Adds brightness, flavor, and acidity and tenderizes the chicken.
- White Vinegar: Contributes a tangy flavor. You can also use apple cider vinegar or red wine vinegar.
- Garlic: I suggest using fresh garlic, but garlic powder is okay, too.
- Italian Seasoning, Dried Thyme, Dried Basil, Salt, & Black Pepper: A blend of dried herbs that brings a classic Mediterranean flavor to the dish.
- Wooden Skewers: These will hold the chicken pieces together for easy grilling. Substitute metal skewers.
For the Taratur
- English Cucumber: Dice the cucumbers to add a crisp texture to the yogurt sauce. You can use any cucumber, but remove the seeds.
- More Garlic: Fresh garlic is vital for the authentic flavor and extra kick in taratur.
- Non-fat Plain Yogurt: Don’t use sour cream or Greek yogurt – those are too thick for this dipping sauce.
- Walnuts: Ground into the sauce for a nutty depth of flavor and a bit of texture. Optional to use.
- Extra Virgin Olive Oil: Drizzled over the sauce to add richness and smoothness.
- Fresh Chopped Mint & Parsley: Fresh herbs brighten the sauce and pair well with the yogurt’s coolness.
How to Make Chicken Skewers
A great way to enjoy your summer cookouts is with my easy chicken skewers recipe. Follow these simple steps to prepare a crowd-pleasing dish that’s as fun to make as it is to eat!
- Marinate the chicken. Cut the chicken into long strips, then place the pieces in a Ziploc bag or a large bowl with the marinade. Refrigerate for at least 2 hours.
- Grill the chicken. Discard the marinade and thread the chicken onto wooden or bamboo skewers. Cook over medium heat on a grill brushed with vegetable oil until the chicken is no longer pink (about 10 to 12 minutes). Turn the chicken once during cooking.
- Make the taratur sauce. A few hours before you’re ready to start grilling, make the yogurt sauce. Drizzle some oil, walnuts, and chopped mint on top. Chill in the fridge. Then serve with the chicken kabobs.
Recipe Tips And Variations
If it’s your first time making this delicious recipe, these handy tips will guide you to creating juicy chicken skewers like a pro!
- Marinate. Marinating the chicken before grilling infuses it with flavor and helps to tenderize the meat. Aim for at least 30 minutes, but if you have time, a few hours or even overnight would yield the best results.
- Soak the Skewers. If you’re using wooden or bamboo skewers, remember to soak them in water for at least 30 minutes before threading the chicken. This will prevent them from burning on the grill.
- Uniform Pieces. Try to cut your chicken into uniformly sized pieces. This ensures even cooking.
- Taratur. Fresh ingredients are key here. Using fresh garlic cloves, cucumbers, and quality yogurt will result in a flavorful and tangy sauce that pairs perfectly with the chicken.
- The Grill. To prevent sticking, make sure you have a hot grill, and the grates are clean and oiled before adding the skewers.
- Add Heat. For those looking for a spicy kick, add red pepper flakes to the marinade or use them as a garnish.
- Add Veggies. Cut the chicken into cubes and alternately thread them onto the skewers with slices of red onion and bell peppers.
Serving Suggestions
Chicken skewers are the perfect summer dinner. Make it a complete meal with a crunchy Green Goddess Salad or this fresh Tomato Burrata Salad. You can also serve grilled chicken chopped and added to this Lemon Kale Caesar Salad. It’s unbelievably delicious with grilled vegetables, too. For all of these suggestions, you can drizzle extra tarator sauce on top. It goes wonderfully with salad, crunchy fresh veggies, grilled veggies, and even lavash bread.
I also love air fryer corn on the cob and grilled zucchini with this chicken recipe. On a hot summer day when you’ve fired up the grill, there’s nothing like a White Claw Slushie or Campari Spritz to sip along.
Proper Storage
To store leftovers, allow the chicken to cool before placing it in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months, defrosting in the fridge before reheating.
Store the Taratur sauce separately in a container for 2 to 3 days. Stir well before using. Avoid freezing the sauce.
More Chicken Skewer Recipes to Try
- Bacon Wrapped Chicken Skewers
- BBQ Sauce Chicken Skewers
- Chicken Satay Skewers with Peanut Sauce
- Pineapple Chicken Kabobs
ENJOY!
Chicken Skewers
Ingredients
- 4 skinless, boneless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 2 cloves garlic, minced
- 1 teaspoon Italian Seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- salt and fresh ground black pepper, to taste
- wooden skewers
- 1 small English cucumber, finely diced
- 4 garlic cloves, , minced
- ½ teaspoon salt
- fresh ground pepper, to taste
- 2 cups non-fat plain yogurt
- ½ cup walnuts, ground + couple more tablespoons of ground walnuts on the side for sprinkling on top of the dip
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon fresh chopped mint
- chopped fresh parsley, for garnish
Instructions
- Cut the chicken lengthwise into 12 to 16 strips.
- Place chicken in a resealable bag and set aside.
- In a mixing bowl, combine olive oil, lemon juice, vinegar, garlic, Italian Seasoning, thyme, basil, salt, and pepper; whisk until well incorporated.
- Pour the marinade over the chicken and seal the bag.
- Refrigerate for 2 hours, or overnight.
- Remove chicken from bag and discard marinade.
- Thread the chicken onto wooden skewers.
- Heat the grill to a medium heat.
- Brush grilling surface with vegetable oil.
- Place the chicken skewers on the grill, directly over heat.
- Grill for 10 minutes, or until chicken is no longer pink, turning the skewers once during cooking.
- Dice the cucumbers and try to absorb as much of the moisture as possible by drying off the cucumber pieces with a paper towel.
- Place cucumbers and minced garlic in a bowl.
- Sprinkle with salt and 1 tablespoon extra virgin olive oil; mix it all together.
- Stir in the yogurt and ground walnuts.
- Drizzle the remaining extra virgin olive oil on top, sprinkle with remaining ground walnuts and add the mint.
- Chill before serving it in an individual, cup-sized bowl OR drizzle some of it over the chicken skewers as I have done here.
- Add chopped fresh parsley.
- Serve.
Notes
- Marinade: Marinating the chicken before grilling infuses it with flavor and tenderizes the meat. Marinate for at least 30 minutes, but a few hours or overnight is even better.
- Soak the Skewers: If you’re using wooden skewers, soak them in water for 20 to 30 minutes before threading the chicken to prevent them from burning on the grill.
- Fresh Ingredients: Use fresh garlic, cucumbers, and quality yogurt to make a flavorful and tangy Taratur sauce.
- Grill Care: Preheat the grill and clean the grates. Oil the grates before adding the skewers. This helps the chicken cook evenly and prevents sticking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
