Baked Greek Chicken Skewers
by: claire cary
These baked chicken skewers are juicy, flavorful and make for the perfect gluten free summer dinner. With a simple greek marinade, veggies, onions and served with tahini dressing. A must make!
Equipment
Ingredients
Marinade
- 1 ½ pounds chicken breast
- ¼ cup olive oil
- ¼ cup plain greek yogurt
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Skewers
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- ½ red onion
- tahini dressing to serve
Instructions
- Cut the chicken into 1 inch cubes.
- Whisk together all ingredients for the marinade.
- Add the chicken to a large ziplock bag and pour the marinade on top.
- Mix to combine, then marinate in the fridge for at least 1 hour or up to 12 hours.
- Once the chicken is done, preheat the oven to 425 degrees Fahrenheit.
- Cut your peppers and onions into cubes.
- Take your 10 inch metal skewers and alternate adding the peppers, onions and chicken. Repeat until all ingredients have been used. You should have about 6-8 skewers depending on how tightly you pack them.
- Add to a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165. I like using this meat thermometer to check!
- Serve with yellow rice, my cucumber tomato salad or quinoa tabbouleh salad and a drizzle of my tahini dressing or my roasted red pepper hummus.
Notes
You can use boneless/skinless chicken thighs if you prefer, I just find they're a bit harder to thread onto the skewer.
Serving: 1.5skewers / Calories: 388kcal / Carbohydrates: 17g / Protein: 39g / Fat: 18g / Sodium: 833mg / Fiber: 2g / Sugar: 12g
