- 2 large Chicken Breasts
- 4 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Crushed red pepper
Yogurt and Cucumber Sauce
- 1 cup Greek Yogurt
- 0.5 cup, cubed Cucumber
- 1 Tablespoon Real Maple Syrup
- 2 Garlic Cloves
- 1 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil
Skillet grilled spicy chicken skewers with a cool yogurt and cucumber sauce.
Sometimes food on a stick is more fun to eat, don’t you think?
This easy, quick marinated chicken has mediterranean flavors with basil, oregano and spicy chili flakes.
Since the chicken has a hint of spiciness, the greek yogurt and cucumber sauce is the perfect pairing.
You can also serve this with any type of roasted vegetables, I happen to love roasted potato wedges.
You can try this recipe with any type of meat but chicken breast is my preferred protein for these skewers.
Marinate The Chicken
Soak The Bamboo Skewers
First, see if the skewers fit your skillet or grill then cut to size if necessary. See video for reference.
Soak the skewers in water. Add something heavy like a ramekin on top of the skewers to ensure that they are fully submerged.
Allow the skewers to soak while the chicken is marinating.
Make The Yogurt Cucumber Sauce
Grill The Chicken Skewers
Thread the marinated chicken cubes onto the soaked bamboo skewers.
You should get about 6 skewers.
Heat a large bottom-heavy skillet on high. I use my cast iron grill skillet but any skillet will work.
As the skillet is heating, add a bit of oil, not too much.
Once the skillet and oil is hot, add 3-4 chicken skewers and grill on medium-high heat for 3-4 minutes then flip and cook for another 3-4 minutes on the other side on medium heat.
Repeat with the remaining chicken skewers.
I recommend serving these chicken skewers and yogurt sauce with roasted vegetables, I love roasted potato wedges.
Garnish with some fresh herbs, basil or parsley work great!