Baked Greek Chicken Skewers Recipe
These Baked Greek Chicken Skewers are a flavorful and healthy meal featuring marinated chicken breast chunks and vibrant bell peppers, baked to perfection in the oven. Served with creamy tahini dressing and ideal alongside rice or salads, this recipe offers a delicious Greek-inspired dish that’s easy to prepare and perfect for a family dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings (6-8 skewers)
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Ingredients
Chicken Marinade
- 1 1/2 pounds chicken breast, cut into 1 inch cubes
- 1/4 cup olive oil
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Vegetables
- 1 red bell pepper, cut into cubes
- 1 yellow bell pepper, cut into cubes
- 1 orange bell pepper, cut into cubes
- 1/2 red onion, cut into cubes
To Serve
- Tahini dressing
Instructions
- Cut chicken: Cut the chicken breast into 1 inch cubes ensuring uniform size for even cooking.
- Whisk marinade: In a bowl, whisk together olive oil, Greek yogurt, Dijon mustard, honey, lemon juice, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes until fully combined.
- Marinate chicken: Place the cubed chicken into a large ziplock bag or container and pour the marinade over the chicken. Seal the bag and mix well to coat the chicken evenly. Refrigerate and marinate for at least 1 hour, up to 12 hours for more flavor.
- Preheat oven: When ready to cook, preheat your oven to 425°F (220°C).
- Prepare vegetables: Cut the red, yellow, and orange bell peppers along with the red onion into similarly sized cubes for easy skewering.
- Assemble skewers: Thread the marinated chicken pieces alternately with the bell peppers and onion onto 10 inch metal skewers. Aim for 6-8 skewers depending on how tightly you pack them.
- Prepare for baking: Place the assembled skewers on a baking sheet lined with parchment paper to prevent sticking and facilitate cleanup.
- Bake skewers: Bake the skewers in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) indicating safe, fully cooked chicken.
- Serve: Serve the warm chicken and vegetable skewers with a drizzle of tahini dressing and your choice of yellow rice, cucumber tomato salad, or quinoa tabbouleh salad for a complete meal.
Notes
- Marinate the chicken up to 12 hours ahead to enhance flavor and tenderness.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Metal skewers heat up faster than wooden skewers; if using wooden skewers, soak them in water for 30 minutes before assembling to avoid burning.
- Vegetables can be varied based on preference but aim for chunks similar in size to chicken for even cooking.
- Leftover skewers can be refrigerated up to 3 days and reheated in the oven or air fryer for best texture.
Find it online: https://recipethrive.com/baked-greek-chicken-skewers-recipe/
