How to Make Grilled Chicken Kebabs

• 2 cloves garlic
• 1 medium lemon
• 1/4 cup fresh parsley leaves, plus more for garnish
• 1 cup whole milk plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 pounds boneless, skinless chicken breasts or thighs

Vegetable oil

1. Prepare the yogurt marinade. Prepare the following, adding each to a gallon-sized zip-top bag as it is completed: Mince 2 garlic cloves. Finely grate the zest of 1 medium lemon, then juice the lemon (about 1 tablespoon). Finely chop 1/4 cup fresh parsley leaves. Add 1 cup whole milk plain yogurt, 2 teaspoons kosher salt, 1 teaspoon paprika, and 1/4 teaspoon red pepper flakes if desired. Seal the bag and massage to combine.
2. Cut the chicken into pieces. Cut 2 pounds boneless skinless chicken breasts or thighs into 1-inch pieces.
3. Marinate the chicken. Transfer the chicken to the yogurt marinade. Seal the bag, then massage the chicken to coat. Set aside at room temperature for 30 minutes or refrigerate up to overnight.
4. Heat the grill. Prepare an outdoor grill for medium-high, direct heat. Meanwhile, soak 8 skewers in water if wooden.
5. Thread the chicken onto skewers. Thread the chicken onto 8 skewers, 6 to 8 pieces per skewer, leaving 1/4 to 1/2-inch space between pieces. Place the skewers on a rimmed baking sheet.
6. Grill the skewers. Once the grill is hot, scrape the grill grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant read thermometer, 4 to 5 minutes more.
7. Serve the skewers. Garnish with more parsley and serve immediately.

Make-ahead: The chicken can be marinated and refrigerated up to overnight.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.