CHARGRILLED CHICKEN SKEWERS
These yoghurt-marinated chicken skewers are a summer grilling essential – packed with flavour, easy to prepare ahead and perfect for sharing.
Created by Ed Cudlipp, also known as ‘Cud Cooks’, they’re built for outdoor eating: smoky, juicy chicken with warm spices, served alongside a cooling, herby yogurt dip and plenty of flatbreads for scooping.
The marinade is where the magic starts. Full-fat Greek yoghurt, lemon, garlic, and a blend of spices create a tangy, aromatic coating that tenderises the chicken and helps it char beautifully on the grill.
After a few hours marinating, the skewers are grilled quickly over a high heat until golden and caramelised on the edges.
The dip brings freshness and contrast – a mix of Greek yoghurt, lemon juice, garlic and chopped coriander.
Finished with olive oil and a sprinkle of sumac and served in a Cascade or Drift serving bowl, it’s as vibrant on the plate as it is on the palate.
Ed uses Professional kitchen knives to prep everything with precision – from chopping herbs to slicing lemon and trimming the chicken.
Served on a big Oak Pebble Chopping Board sharing platter with flatbreads, herbs and lemon wedges, it’s the kind of dish made for relaxed, summer meals around the table.
INGREDIENTS (Serves 6-8):
For the chicken skewers
1kg boneless, skinless chicken thighs, cut into bite-sized chunks
250g full-fat Greek yoghurt
3 tbsp olive oil
Juice of 1 lemon
4 garlic cloves, finely grated or crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp coriander seeds
2 tsp paprika or smoked paprika
2 tsp turmeric
2 tsp sea salt
2 tsp freshly ground black pepper
Small handful of fresh coriander, finely chopped
Optional: pinch of chilli flakes
For the herby yoghurt dip
300g Greek yoghurt
Juice of ½ lemon
2 garlic cloves, finely grated
2 tbsp finely chopped coriander
Salt to taste
Drizzle of olive oil and sprinkle of sumac
To serve
Warm flatbreads or pitta
Chopped, fresh herbs – parsley and coriander
Lemon wedges
METHOD:
MARINATE THE CHICKEN
1. In a large bowl, whisk together the yoghurt, olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, salt, pepper, and chopped herbs until smooth.
2. Add the chicken and mix well to coat. Cover and refrigerate for 4-8 hours.
3. If using wooden skewers, soak them in cold water for at least 30 minutes before cooking to prevent burning.
COOK THE SKEWERS
1. Thread the marinated chicken pieces onto skewers, shaking off any excess marinade.
2. Grill over hot coals, a barbecue, or a preheated griddle pan for 10–15 minutes, turning occasionally, until cooked through and nicely charred.
MAKE THE DIP
1. In a bowl, mix the yoghurt, lemon juice, garlic, coriander, and salt until smooth.
2. Let it sit for 10 minutes to allow the flavours to come together.
3. Just before serving, drizzle with olive oil and sprinkle with sumac.
TO SERVE
Arrange the skewers on a large platter or board with warm flatbreads, fresh herbs, lemon wedges and the herby yoghurt dip.
MARINATE THE CHICKEN
1. In a large bowl, whisk together the yoghurt, olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, salt, pepper, and chopped herbs until smooth.
2. Add the chicken and mix well to coat. Cover and refrigerate for 4-8 hours.
3. If using wooden skewers, soak them in cold water for at least 30 minutes before cooking to prevent burning.
COOK THE SKEWERS
1. Thread the marinated chicken pieces onto skewers, shaking off any excess marinade.
2. Grill over hot coals, a barbecue, or a preheated griddle pan for 10–15 minutes, turning occasionally, until cooked through and nicely charred.
MAKE THE DIP
1. In a bowl, mix the yoghurt, lemon juice, garlic, coriander, and salt until smooth.
2. Let it sit for 10 minutes to allow the flavours to come together.
3. Just before serving, drizzle with olive oil and sprinkle with sumac.
TO SERVE
Arrange the skewers on a large platter or board with warm flatbreads, fresh herbs, lemon wedges and the herby yoghurt dip.