The key is using dark meat, i.e. chicken thighs. This is also good with lamb. Multiply the recipe to make more (I usually make about 12 thighs).
|Unfortunately I do not have any good pictures, but this captures how tightly you should pack the chicken onto the skewer for maximal juiciness.|
6 boneless, skinless chicken thighs
2 cloves garlic, crushed
2 Tbsp. olive oil
~1/3. c. full-fat plain yogurt
1 Tbsp. salt
additional seasonings* (optional)
Cut the chicken thighs into large-ish chunks that will stay on your skewers. Combine the remaining ingredients in whatever container you want to marinate the chicken in, then and add the chicken thighs. There should be just enough yogurt to coat the meat generously--it shouldn't be swimming. Allow to marinate for at least 2 hours, ideally overnight.
Place the meat onto the skewers and really pack it on tightly. This is key to keeping the meat from drying out. I recommend the sword-type skewers. Heat your grill to high initial heat, then place the skewers on the grill and lower the heat to medium. Turn 3-4 times, allowing to cook through without burning (allow 25-30 minutes, but it may go faster).
Slide the meat off the skewers and serve with various mezze; there are a ton of ideas listed under Middle Eastern on this blog.
*Note: you can add more seasoning, such as cayenne, cumin, a pinch of allspice, or a generic "kebab seasoning" mix. However, I think it turns out best if you keep it simple.