These turmeric chicken skewers are bright, savory, and full of warm spice, with juicy marinated chicken served alongside a tangy green olive yogurt sauce. It is a simple dish that feels fresh and special at the same time, making it great for weeknight dinners, outdoor grilling, or casual entertaining.
Why You’ll Love This Recipe
The chicken turns tender and flavorful after a quick yogurt-and-spice marinade, while the green olive yogurt adds a salty, creamy contrast that makes every bite more interesting. This recipe is easy to prepare ahead, cooks quickly, and pairs well with flatbread, rice, salad, or grilled vegetables. It also delivers bold flavor without needing a long list of complicated ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken skewers:
1 pound chicken breast or boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup plain yogurt
2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the green olive yogurt:
1 cup Greek yogurt
1/2 cup pitted green olives, finely chopped
1 small garlic clove, grated or minced
1 tablespoon lemon juice
2 tablespoons chopped cilantro or parsley
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Optional for serving:
Warm flatbread
Lemon wedges
Extra chopped cilantro or parsley
Directions
In a medium bowl, combine the olive oil, plain yogurt, garlic, lemon juice, turmeric, cumin, paprika, salt, and black pepper. Stir until the marinade is smooth and evenly mixed.
Add the chicken pieces to the bowl and toss well so every piece is coated. Cover and refrigerate for at least 2 hours. For deeper flavor, you can marinate it overnight.
If you are using wooden skewers, soak them in water for about 20 to 30 minutes before cooking so they do not burn too quickly.
While the chicken marinates, make the green olive yogurt. In a small bowl, stir together the Greek yogurt, chopped green olives, garlic, lemon juice, cilantro or parsley, salt, and black pepper. Mix until well combined, then taste and adjust the lemon or salt if needed. Chill until ready to serve.
Thread the marinated chicken onto skewers, leaving a little space between the pieces so they cook evenly.
Heat a grill, grill pan, or heavy skillet over medium-high heat. Lightly oil the grates or pan if needed. Cook the skewers for 10 to 12 minutes, turning occasionally, until the chicken is lightly charred in spots and fully cooked through.
Transfer the skewers to a serving platter and let them rest for a few minutes. Serve warm with the green olive yogurt, flatbread, lemon wedges, and fresh herbs if desired.
Servings and timing
This recipe makes about 4 to 5 servings.
Prep time: 15 minutes
Marinating time: 2 hours
Cook time: 10 to 12 minutes
Total time: About 2 hours 27 minutes
Variations
You can make this recipe with chicken thighs for even juicier skewers and a richer flavor. Chicken breast works well too if you want a leaner option.
For a spicier version, add 1/2 teaspoon chili flakes or a small pinch of cayenne to the marinade.
If you want a more herb-forward sauce, replace the cilantro with parsley, mint, or a mix of both.
These skewers also work well without skewers at all. You can cook the marinated chicken pieces directly in a grill pan or skillet and serve them in a bowl with rice and the olive yogurt on the side.
For extra citrus flavor, add a little lemon zest to the yogurt sauce before serving.
Storage/Reheating
Store leftover chicken and green olive yogurt separately in airtight containers in the refrigerator for up to 3 days.
To reheat the chicken, place it in a skillet over medium heat for a few minutes until warmed through, or heat it in the oven at 350°F until hot. You can also microwave it in short intervals, though the texture is usually best with stovetop or oven reheating.
The olive yogurt is best served cold or cool, so there is no need to reheat it. Just stir it before serving in case it has separated slightly in the refrigerator.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs are an excellent choice because they stay especially juicy and flavorful on the grill.
How long should I marinate the chicken?
At least 2 hours is ideal, but overnight marinating gives the chicken even more flavor.
Can I cook these skewers without a grill?
Yes. A grill pan or a heavy skillet works very well, and you can also roast the skewers in the oven.
What do green olives add to the yogurt sauce?
They add a briny, salty flavor that balances the creamy yogurt and the warm spices in the chicken.
Can I make the yogurt sauce ahead of time?
Yes. You can prepare it up to 1 day in advance and keep it chilled until serving.
What should I serve with turmeric chicken skewers?
They go well with flatbread, couscous, rice, chopped salad, grilled vegetables, or roasted potatoes.
Can I freeze the marinated chicken?
Yes. You can freeze the chicken in the marinade before cooking. Thaw it in the refrigerator before threading onto skewers and cooking.
How do I know when the chicken is done?
The chicken should be firm, lightly charred in spots, and cooked through with no pink in the center.
Can I use another herb instead of cilantro?
Yes. Parsley or mint both work nicely in the olive yogurt and give it a fresh finish.
Is this recipe good for meal prep?
Yes. The chicken reheats well, and the sauce can be made ahead, so it is a strong option for lunch or easy dinners during the week.
Conclusion
Turmeric Chicken Skewers With Green Olive Yogurt is the kind of recipe that delivers a lot of flavor with very little fuss. The golden, warmly spiced chicken and the creamy olive yogurt create a balanced dish that feels both comforting and fresh. Whether you serve it for a family dinner or a casual gathering, it is a recipe that is easy to return to again and again.
Bright and savory turmeric chicken skewers marinated in spiced yogurt, served with a tangy green olive yogurt sauce. A fresh, flavorful dish perfect for grilling or quick weeknight meals.
Ingredients
1 pound chicken breast or boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup plain yogurt
2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Greek yogurt
1/2 cup pitted green olives, finely chopped
1 small garlic clove, grated or minced
1 tablespoon lemon juice
2 tablespoons chopped cilantro or parsley
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Warm flatbread (optional)
Lemon wedges (optional)
Extra chopped cilantro or parsley (optional)
Instructions
In a medium bowl, mix olive oil, plain yogurt, garlic, lemon juice, turmeric, cumin, paprika, salt, and black pepper until smooth.
Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
If using wooden skewers, soak them in water for 20 to 30 minutes.
In a separate bowl, combine Greek yogurt, chopped olives, garlic, lemon juice, herbs, salt, and pepper. Mix well and chill until serving.
Thread marinated chicken onto skewers, leaving space between pieces.
Heat a grill, grill pan, or skillet over medium-high heat and lightly oil if needed.
Cook skewers for 10 to 12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
Let rest for a few minutes, then serve with green olive yogurt, flatbread, lemon wedges, and herbs if desired.
Notes
Chicken thighs provide juicier results, while chicken breast is leaner.
Add chili flakes or cayenne for a spicier version.
Substitute cilantro with parsley or mint for a different herb profile.
Can be cooked without skewers in a skillet or grill pan.
Store leftovers in the refrigerator for up to 3 days.
Reheat chicken in a skillet or oven for best texture.
Yogurt sauce is best served chilled and stirred before serving.
