Grilled Chicken Skewers with Crispy Fries
Succulent chicken skewers marinated in a zesty herb and garlic blend, grilled to juicy perfection and paired with golden, crispy oven-baked fries seasoned with paprika and herbs. This crowd-pleasing combo is a fun, flavorful meal that's easy to customize—perfect for weeknight dinners, barbecues, or casual gatherings, with a side of tangy yogurt dip.
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Equipment
Ingredients
- 1.5 lbs boneless chicken thighs or breasts cut into 1-inch cubes; thighs for juicier results
- 1/4 cup olive oil plus 2 tbsp for fries
- 3 cloves garlic minced
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp salt divided; plus more to taste
- 1/2 tsp black pepper freshly ground; divided
- 4 medium russet potatoes about 2 lbs; peeled and cut into 1/4-inch fries
- 1 tsp garlic powder for fries
- 1/2 tsp onion powder for fries
- 1 count red bell pepper cut into 1-inch pieces; optional for skewers
- 1 count red onion cut into 1-inch wedges; optional for skewers
- 1 cup plain Greek yogurt for dip
- 1 tbsp fresh dill or parsley chopped; for dip
- 1 tsp lemon zest for dip
Instructions
- Marinate the Chicken: In a large mixing bowl, whisk together 1/4 cup olive oil, minced garlic, lemon juice, oregano, smoked paprika, cumin, 3/4 tsp salt, and 1/4 tsp black pepper. Add chicken cubes and toss to coat. Cover and refrigerate for at least 20 minutes (or up to 4 hours for deeper flavor).
- Prepare the Fries: Preheat oven to 425°F (220°C). Soak cut potatoes in cold water for 10 minutes to remove excess starch, then drain and pat dry thoroughly. In a bowl, toss fries with 2 tbsp olive oil, garlic powder, onion powder, remaining 1/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a parchment-lined baking sheet.
- Bake the Fries: Bake fries for 20-25 minutes, flipping halfway through, until golden and crispy. For extra crunch, broil for 1-2 minutes at the end. Keep warm in the oven at low heat if needed.
- Assemble the Skewers: If using, soak bamboo skewers in water for 10 minutes to prevent burning. Thread marinated chicken cubes onto skewers, alternating with bell pepper and onion pieces if desired. Reserve any leftover marinade.
- Grill the Skewers: Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Oil the grates lightly. Grill skewers for 10-12 minutes, turning every 3 minutes, until chicken reaches 165°F (75°C) internally and has nice char marks. Brush with reserved marinade during the last few minutes for extra gloss.
- Make the Yogurt Dip: In a small bowl, mix Greek yogurt, chopped dill, lemon zest, and a pinch of salt. Stir until smooth; adjust with more lemon juice if needed for tang. Chill until serving.
- Serve: Plate the grilled skewers alongside hot fries. Drizzle or serve the yogurt dip on the side for dipping both chicken and fries. Garnish with extra herbs or lemon wedges for freshness.
Notes
🔹 Marinating Tip: For quicker prep, marinate while prepping fries; longer marination enhances flavor without overpowering.
🔹 Fries Crispiness: Dry potatoes well after soaking and don't overcrowd the baking sheet—space them out for even crisping.
🔹 Grill Alternative: No grill? Use a cast-iron skillet or broiler: cook 4-5 minutes per side.
🔹 Customizations: Swap chicken for tofu or shrimp for vegetarian/seafood versions; add cayenne to marinade for heat.
🔹 Make-Ahead: Marinate chicken overnight; par-bake fries and re-crisp in oven before serving. Skewers reheat well but best fresh.
🔹 Safety Note: Discard used marinade; don't reuse for basting after raw chicken contact.
Nutrition
Calories: 480kcalCarbohydrates: 38gProtein: 35gFat: 22gSaturated Fat: 4gCholesterol: 95mgSodium: 720mgPotassium: 1050mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 50mgCalcium: 8mgIron: 15mg
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