Best for: A family-friendly skewer that stays juicy even when the cookout runs long.
For chicken shashlik, boneless thighs are the right cut: they forgive a few extra minutes over the coals. A yogurt-and-onion marinade seasons them deeply, while paprika and a final squeeze of lemon keep the flavor bright.
Grill: Direct medium-high heat; 425–450°F. Equipment: Mangal or grill, flat or soaked wooden skewers, tongs, instant-read thermometer.
Ingredients
Marinate: 2 hours. Rest: 5 minutes. Total: 2 hours 39 minutes.
Chicken and marinade
- 2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 cup plain whole-milk yogurt
- 1 medium yellow onion, grated
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 1/2 teaspoons fine table salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil
To serve
- 1 lemon, cut into wedges
- 1/4 cup chopped fresh dill
- Warm flatbread
- Sliced cucumbers and tomatoes
Directions
Whisk the yogurt, grated onion, garlic, lemon juice, salt, paprika, pepper, and oil. Coat the chicken, cover, and refrigerate for 2 hours.
Thread the chicken onto skewers, folding longer pieces in half so they are an even thickness. Shake off excess marinade.
Heat the grill to 425–450°F and oil the grates or skewer supports.
Grill for 12 to 14 minutes, turning every 3 minutes, until the edges char lightly and the chicken is cooked through.
Check the thickest pieces with a thermometer; they must reach 165°F.
Rest for 5 minutes. Serve with lemon wedges, dill, flatbread, and sliced cucumbers and tomatoes.
Grilling tip: Thighs beat breast meat here — they stay moist over charcoal and take on better color.
