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A serving plate with cooked chicken skewers and lemon wedges

Chicken Skewers with Garlic Yogurt Sauce

Katerina | Diethood
Deliciously marinated chicken skewers are grilled to perfection and accompanied by a refreshing Garlic Yogurt Sauce known as Taratur.
Servings : 6 servings
Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes


For The Chicken Skewers
  • 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
For The Garlic Yogurt Sauce (Taratur)
  • 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


For The Chicken Skewers
  • 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.
For The Garlic Yogurt Sauce (Taratur)
  • 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.


  • Marinate the Chicken: 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.
  • Don't Overcrowd the Skewers: Leave a little space between the pieces of chicken on the skewer to allow heat to circulate evenly.
  • Taratur Sauce: Fresh ingredients are key here. Using fresh garlic, cucumbers, and quality yogurt will result in a flavorful and tangy sauce that pairs perfectly with the chicken.
  • Grill Care: Make sure your grill is preheated, and the grates are clean and oiled before adding the skewers. This helps the chicken cook evenly and prevents sticking.


Calories: 292 kcal | Carbohydrates: 11 g | Protein: 23 g | Fat: 18 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 50 mg | Sodium: 346 mg | Potassium: 622 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 87 IU | Vitamin C: 6 mg | Calcium: 192 mg | Iron: 1 mg

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.

Course: Dinner
Cuisine: Macedonian
Keyword: chicken shish kebab, chicken skewers, greek chicken kabobs, taratur