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Juicy chicken and colorful veggies baked to perfection on skewers—this easy, healthy recipe brings BBQ vibes right to your kitchen.
→ 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)
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.
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.
Find it online: https://allrecipesmade.com/chicken-skewers-in-the-oven/