I like this recipe because it’s incredibly flexible, low-effort, and packed with flavor. The yogurt and garlic marinade makes the chicken juicy and savory, and the combination of vegetables adds color, crunch, and nutrients. It’s gluten-free, low in fat, and diabetic-friendly, which makes it a go-to for clean eating or when I’m feeding a mixed crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Grill:
500 g (1 lb) chicken thighs and/or breast, cut into 1-inch chunks
2 large red onions, chopped into chunks
2 large courgettes (zucchini), sliced into chunks
For the Marinade:
½ lemon, juiced
2 tablespoons olive oil
1 tablespoon sea salt or Himalayan salt
½ tablespoon freshly ground black pepper
1 large garlic clove, grated
2–3 tablespoons plain yogurt (especially if using chicken breast)
1 tablespoon dried herbs (optional – I like oregano, thyme, or mixed herbs)
Directions
Make the Marinade: I mix the grated garlic, salt, pepper, olive oil, lemon juice, yogurt, and dried herbs in a bowl until smooth.
Marinate the Chicken: I cut the chicken into 1-inch chunks and toss them in the marinade. For the best flavor and tenderness, I marinate it for 3–4 hours—or overnight if I’m prepping ahead.
Prep the Veggies: While the chicken marinates, I chop the red onions and courgettes into chunks roughly the same size as the chicken. This helps them cook evenly.
Assemble the Skewers: I thread the chicken and veggies alternately onto soaked wooden or metal skewers. I like to start and end with a vegetable for presentation.
Bake the Skewers: I preheat the oven to 425°F (220°C) about 10 minutes before cooking. Then I place the skewers on a lined or greased oven tray and bake for 20–25 minutes, turning halfway through until the meat is golden and fully cooked.
Rest & Serve: I let the skewers rest for a couple of minutes before serving. They’re great with a squeeze of fresh lemon or a drizzle of yogurt sauce.
Servings and timing
This recipe makes 5 servings and takes about 1 hour total, including prep, marinating, and baking. It’s ideal for a weeknight meal or light weekend lunch, especially when I want something that feels grilled without firing up the BBQ.
Variations
I sometimes add fruit like pineapple or peaches for a sweet-savory twist.
For more color, I include bell peppers, cherry tomatoes, or mushrooms on the skewers.
I swap chicken for turkey breast, firm tofu, or shrimp for a different protein.
A splash of white wine or apple cider vinegar in the marinade adds tanginess.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 3 days.
Reheating: I reheat them in the oven at 350°F or in a skillet until warmed through. Microwaving works too, but I prefer the oven for the best texture.
Freezing: I freeze the raw, marinated chicken chunks (before skewering) for up to 2 months. When I’m ready to cook, I thaw them overnight in the fridge, assemble the skewers, and bake.
FAQs
Can I cook these on a grill instead of the oven?
Yes! I often throw them on a grill for a smokier flavor. Just grill over medium heat for 8–10 minutes per side until cooked through.
Do I have to use yogurt in the marinade?
Yogurt helps keep the chicken breast moist. If I skip it, I stick to using chicken thighs, which are naturally juicier.
How do I keep wooden skewers from burning?
I soak them in water for at least 30 minutes before baking. This keeps them from drying out or catching in the oven.
Can I make these ahead of time?
Yes! I often marinate the chicken and chop the veggies a day in advance. I assemble the skewers and store them in the fridge until ready to bake.
What can I serve with these skewers?
I serve them with rice, flatbread, tzatziki, hummus, or a simple green salad. They also pair great with grilled corn or roasted potatoes.
Conclusion
These oven-baked chicken skewers are one of my favorite healthy, flavorful meals—simple to prepare and full of fresh Mediterranean flair. Whether I’m feeding the family or prepping for a summer-style dinner indoors, they always bring the same juicy, chargrilled taste I love—no grill required.
Juicy chicken and colorful veggies baked to perfection on skewers—this easy, healthy recipe brings BBQ vibes right to your kitchen.
Author:Sarah
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour
Yield:5 servings
Category:BBQ, Dinner, Lunch, Main Course
Method:Oven Roasted
Cuisine:European, Mediterranean, World Cuisine
Diet:Gluten Free
Ingredients
→ For the Grill:
500 g (1 lb) chicken thighs and breast, cut into chunks
2 large red onions
2 large courgettes (zucchini), sliced into chunks
→ For the Meat Marinade:
½ lemon (juice only)
2 tablespoons olive oil
1 tablespoon sea salt or Himalayan salt
½ tablespoon freshly ground black pepper
1 large garlic clove, grated
1 tablespoon dried herbs (optional)
Optional: 2–3 tablespoons plain yogurt (recommended for chicken breast)
Instructions
Prepare the Marinade:
In a bowl, mix grated garlic, salt, pepper, olive oil, lemon juice, and optional herbs. Add yogurt if using chicken breast for extra moisture.
Marinate the Chicken:
Cut chicken into 1-inch chunks and toss in the marinade. Cover and refrigerate for at least 20 minutes, ideally 3–4 hours, or overnight for best flavor.
Chop the Veggies:
Cut red onions and courgettes into chunks roughly the same size as the chicken for even cooking.
Assemble Skewers:
Thread the marinated chicken and vegetables alternately onto soaked wooden or metal skewers.
Preheat Oven:
Preheat oven to 425°F (220°C) for about 10 minutes.
Bake:
Place skewers on a lightly greased or parchment-lined oven tray. Bake for 20–25 minutes, turning once halfway, until chicken is cooked through and slightly golden.
Serve:
Let rest for a couple of minutes before serving with your favorite sides like rice, salad, or pita.
Notes
Yogurt in the marinade helps prevent chicken breast from drying out.
Add fruit like pineapple, peaches, or kumquat for a tropical twist.
Use metal skewers for better heat distribution.
Wine-based marinades (white for chicken/fish, red for red meats) work great too.
