Give each cube room

Boneless thigh meat is a useful choice because it forms substantial cubes and tolerates thorough cooking better than thin breast strips. Let the pieces just touch rather than packing them tightly together. Compressed meat leaves wet junctions that take longer to heat. Flat metal skewers stop the cubes from spinning when you turn them. If using wooden skewers, keep exposed ends away from the direct heat rather than assuming soaking makes them fireproof.

Leave a thin film when scraping off the marinade; do not rinse the chicken. Keep a bowl beside the board to catch excess yogurt before it drips across the work surface. Turn each skewer as a unit instead of twisting individual cubes with tongs and loosening their grip on the metal. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1½ lb / 700 g boneless skinless chicken thighs
  • ⅔ cup / 150 g plain yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves, grated
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp fine salt
  • ½ tsp black pepper

Method

  1. Cut the chicken into roughly 1¼-inch / 3 cm cubes. Mix yogurt, oil, lemon, garlic and seasonings. Coat the chicken and refrigerate, covered, for two to four hours.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Scrape away excess yogurt and distribute the chicken among eight skewers. Grill over medium direct heat for about 12–16 minutes in total, turning several times. Finish over indirect heat if the coating darkens too quickly.
  4. Check several pieces at their thickest point with a clean thermometer. Poultry must reach 165°F / 74°C before leaving the grill; the approximate cooking times are not a substitute for this measurement.
  5. Test a thick cube on every skewer before serving. Slide the cooked chicken off with a clean fork and offer flatbread alongside. Make any yogurt dip with fresh ingredients, never the raw-chicken marinade.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.