Berbere Chicken Skewers are here to bring the backyard BBQ energy from now until we get to cozy sock season. We’re talking char-grilled, boldly-spiced flavor here. And if your “grill master” is bad at grilling, who cares?! These thighs are marinated in yogurt to make them super tender and juicy, even if you leave them on the heat an extra minute or two.
And keep in mind these skewers don’t quit. Make extra for tacos, wraps and salads during the week.
Feel Good Vibes
- Protein rich: Chicken thighs bring satisfying protein to help support muscle repair.
- Made with yogurt marinade: Greek yogurt adds protein and calcium while helping keep the chicken juicy and tender.
- Loaded with spice power: Berbere brings chiles, garlic, ginger and warm spices to the party, adding antioxidant rich plant compounds along with its deep, smoky heat.
Ingredient Substitutions
- No chicken thighs: chicken breasts
- No Berbere seasoning: harissa seasoning
- No plain Greek yogurt: plain yogurt
- No avocado oil: grapeseed oil
- No extra virgin olive oil: omit
- No fresh lemon juice: fresh lime juice
- No garlic clove: omit
Recipe Tips & FAQs
- Berbere is a warm, complex Ethiopian spice blend traditionally made with chiles, garlic, ginger, fenugreek, coriander, cardamom, allspice and other fragrant spices. It brings heat, depth, and a little smoky sweetness to dishes. Think of it as cozy, fiery, and deeply layered all at once.
- You can find Berbere spice online here, you can also find this one at Whole Foods.
- Why the yogurt? Yogurt is one of my favorite little kitchen tricks. The lactic acid tenderizes the chicken without turning it mushy, while the dairy helps carry flavor deep into the meat. It’s pulling double duty to give us juicy, flavorful chicken.
- I know some of you don’t want to hear it, but I’ve just got to say it. Charcoal grilled chicken is going to taste better than chicken grilled on a gas grill or indoor grill plate. It’s going to be good either way, but hardwood charcoal smoke just puts in a little extra work.
Berbere Chicken Skewers Serving Suggestions
- Goes sooo good with these Grilled Veggies
- Love them laid out on a bed of Carolina Gold Rice
- Turn leftover skewers into a healthy wrap for lunch.
Storage and Shelf Life
Make Ahead: Chicken needs to be marinated and refrigerated for at least 8 hours.
Refrigerate: Cooked chicken will hold in the refrigerator in an airtight container for up to 3 days.
Freezer: The marinated, uncooked skewers hold very well in the freezer, especially in a vacuum sealed bag.
Reheat Instructions
Preheat the oven to 325˚F. Place the skewers on a baking sheet and reheat until completely warmed through, about 8 to 10 minutes.
Final Thoughts
These Berbere Chicken Skewers have been a staple on my catering menu since I broke out of line cook purgatory in 2011. I burned my polyester chef coats and houndstooth pants and never looked back. Since then I’ve been working one on one with families and clients, writing my own menus and cooking food that nourishes.
Looking back, Marcus Samuelsson was probably the first chef to put berbere on my radar. If you haven’t listened to his autobiography Yes, Chef, I’m gonna go ahead and recommend that you clear your schedule and fix that. I think it’s the best chef memoir since Kitchen Confidential. And yes, I know that’s extremely hallowed ground, but I said what I said.
You can think it over while you let these skewers marinate. Just don’t be surprised when you discover that marinating meat in yogurt turns you into an alchemist.
Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.
Berbere Chicken Skewers
Special Equipment
- Grill or cast iron grill pan
- 8 6-inch wooden skewers
Ingredients
Skewers
- 1 pound chicken thighs boneless, skinless
- 1 tablespoon Berbere seasoning
- ½ cups plain Greek yogurt
- 1 teaspoon avocado oil
- Sea salt to taste
- Freshly cracked black pepper to taste
Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 garlic clove grated
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Marinate: In a medium sized container with a lid, combine a tablespoon of Berbere seasoning with ½ cup of plain Greek yogurt.
- Cut a pound of chicken thighs into 1 ½ inch wide strips. Thoroughly coat the chicken thighs in the Greek yogurt mixture. The chicken needs to marinate in the refrigerator for at least 8 hours.
- Soak the skewers in a container of fresh water overnight to prevent them from burning.
- Make the Sauce: In a bowl, combine ½ cup plain Greek yogurt with 1 tablespoon extra virgin olive oil, 1 teaspoon fresh lemon juice, 1 grated garlic clove, sea salt and freshly cracked black pepper to taste.
- Cook: Thread the chicken strips onto 8 6-inch skewers. Season to taste with sea salt and freshly cracked black pepper. Preheat a grill or cast iron grill pan on high heat. Add 1 teaspoon avocado oil if you're using a grill pan.
- Cook the skewers on both sides until slightly charred, about 10 to 12 minutes total. The chicken should be juicy yet cooked through to an internal temperature of 165°F. Transfer to a serving dish and serve hot or at room temperature, with the dipping sauce on the side.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.