Get ready for juicy chicken skewers cooked to perfection right in your oven! You won’t need a BBQ for these delicious treats. Our marinade is inspired by the vibrant flavors of Moroccan chermoula, boasting a mix of garlic, fresh herbs like cilantro and parsley, and a touch of cumin and paprika.
Chicken Skewers In The Oven
Equipment
- Skewers/wooden sticks
- Roasting tray
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into small pieces
- 2 tablespoons olive oil
- 1/2 cup plain whole milk yogurt
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons salt
- 1/2 teaspoon onion powder
- 1 teaspoon ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 2 to 3 teaspoons minced garlic to taste
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped cilantro
- Sumac and additional parsley or cilantro for garnish optional
Instructions
- In a large bowl, combine the chicken pieces with olive oil, yogurt, paprika, cumin, salt, onion powder, ginger, black pepper, turmeric, minced garlic, parsley, and cilantro. Ensure the marinade coats the chicken evenly.
- Cover the bowl and let the chicken marinate in the fridge for at least an hour, or even better, overnight.
- If you’re using wooden skewers, prevent them from burning in the oven by soaking them in warm water for about 20 minutes.
- Preheat your oven to 450°F.
- Thread the marinated chicken onto the skewers, ensuring they’re evenly distributed and not dangling off.
- Arrange the skewers on a roasting tray, making sure they’re spaced apart.
- Roast in the oven for 15 minutes, then flip the skewers over and roast for an additional 5 minutes, or until the chicken is cooked through.
- Once done, garnish with more cilantro or parsley and a sprinkle of sumac if desired. Serve warm and enjoy your flavorful chicken skewers!