Turmeric Chicken Skewers With Green Olive Yogurt

By Nargisse Benkabbou

Updated July 16, 2025

  • Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Total Time
35 minutes
Prep Time
25 minutes
Cook Time
10 minutes
Rating
5(798)
Comments
Read comments

These skewers offer a simple yet delicious way to bring the bold flavors of Moroccan cuisine to your table using a handful of spices. But what truly sets this dish apart is the green olive yogurt sauce; the creamy, tangy addition ties everything together. Inspired by the way olives are paired with chicken in Moroccan tagines, this briny sauce balances the warm spices. It's perfect for gatherings but just as great for busy weeknights, and while grilling adds depth, a grill pan works beautifully, too. Serve with a simple tomato salad, roasted or grilled vegetables or flatbread.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

FOR THE CHICKEN SKEWERS

  • Bamboo or metal skewers

  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks

  • 2 tablespoons olive oil

  • 2 tablespoons plain Greek yogurt

  • 3 garlic cloves, minced or crushed with a press

  • 1 ½ teaspoons ground turmeric

  • 1 ½ teaspoons ground ginger

  • ½ teaspoon ground cumin

  • Fine sea salt and black pepper

FOR THE GREEN OLIVE YOGURT

  • 1 cup plain Greek yogurt

  • 1 cup pitted green olives (about 4 ounces), finely chopped, plus more for garnish

  • 1 tablespoon finely chopped cilantro or parsley (optional), plus more for garnish

  • 1 garlic clove, minced

  • ½ to 1 tablespoon lemon juice

  • Fine sea salt and black pepper

  • Olive oil, for garnish

Ingredient Substitution Guide

Preparation

  1. Step 1

    If using bamboo skewers, soak them for at least 30 minutes in water before using.

  2. Step 2

    Assemble the skewers: In a large bowl, combine the chicken, olive oil, yogurt, garlic, turmeric, ginger, cumin, ¾ teaspoon salt and ¼ teaspoon pepper. Using your hands or a large spoon, mix to thoroughly coat the chicken. Cover and keep in the fridge until ready to cook. (For a deeper flavor, marinate for at least 1 hour or up to 2 days.)

  3. Step 3

    Make the green olive yogurt: In a small bowl, combine the yogurt, olives, cilantro (if using), garlic, lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Taste and adjust the seasoning with more lemon juice and salt if necessary. Cover and keep in the fridge until ready to serve.

  4. Step 4

    Thread the chicken pieces onto skewers. Prepare a medium-hot fire in a charcoal or gas grill, or heat a large cast-iron skillet or grill pan over medium-high. (If cooking in a skillet or grill pan, lightly coat with oil once the pan is hot.) Cook the skewers, turning once or twice, until cooked through, about 10 minutes.

  5. Step 5

    Drizzle the skewers with olive oil, sprinkle with cilantro (if using) and serve hot, with olive yogurt on the side, garnished with more olives if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
798 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Rebecca

I made this for the sauce. Ok, I made ONLY the sauce, and it's lovely. Says to taste for salt but the olives make it plenty salty. I grated the garlic, used less than a clove since I find raw garlic very potent. Using this on crudités, spread on good wild sourdough with garden tomatoes-its pan con tomate amplified to the next degree. Added a shake of pimente d'espelette. I find it helpful to combine yogurt/lemon/garlic first, then stir in the chunky ingredients.

The Cooking Chemist

This is perfect for an anti inflammatory diet, which can be difficult to find! So happy to see this.

Cait

Delicious! I cooked it under the grill in my oven and it came out very succulent.

AlixW

This works really well with tofu for my fellow vegetarians. Use extra firm tofu and answer them just as you would chicken.

Leo

I added 1/8th teaspoon of cayenne pepper and increased the garlic. Excellent!

Excellent

Easy and incredible flavor. I agree. The sauce is a thing of its own and worth making for other things as well. I used chicken thighs and wound up marinating about 36 hours (had to shift a dinner) party. That said, the meat is so flavorful you could skip the sauce and use plain yogurt in a pinch. Great either way. Now on my go to list for guests.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.