Baked Greek Chicken Skewers
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!
You guys! I am just obsessed with these baked chicken skewers. I first made them for a dinner party last month and used the chicken from my greek chicken bowls as the inspiration, and they were such a hit!
The marinade has lots of herbs, spices and greek yogurt which really helps to tenderize and moisten the chicken. Then we have some dijon, lemon, oregano, basil, honey, salt and pepper to balance all of the flavors.
These chicken kebabs are perfect for a Fourth of July barbecue or just a fun and delicious summer dinner! Perfect for a crowd (you can double or triple the recipe!) or a simple family dinner. If you love this recipe, try my greek salmon bowl or mediterranean lentil salad next!
Before we get started…
- You can use boneless/skinless chicken thighs if you prefer, I just find they’re a bit harder to thread onto the skewer.
- Feel free to use any color bell pepper here! I like to use a mix of red, orange and yellow, but whatever you have is just fine! I do recommend sticking to red onion for the best flavor.
- You want to marinate the chicken for at least 30 minutes, though I highly recommend 1 hour. The max you want to do is 12 hours since we have acidity in the marinade, too long can turn the chicken a bit mushy!
How to make baked chicken skewers
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.
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.
Grilling instructions
I don’t currently have a grill, so I opted to make these baked chicken skewers, but if you have a grill, you can absolutely cook them that way instead.
You will want to follow all directions as listed and cook on medium-high heat for about 8 minutes on each side or until the internal temperature reaches 165 Fahrenheit.
Which cut of chicken is best for skewers?
For these baked chicken skewers I highly recommend using boneless skinless chicken breasts and slicing them into cubes.
Alternatively, you can use boneless skinless chicken thighs if you prefer. I do find they are a bit harder to get on the skewers, but either way, you will want to cut off the excess fat.
How to store
Once prepared, these baked chicken skewers will keep in the fridge for about 3 days. I sometimes like to serve them cold over a salad (so good with my quinoa tabbouleh salad), but you can also reheat in the either the oven, stove or air fryer until warm through the center.
Variations
While I think this recipe is perfect as is, you can easily make it your own by adding some other veggies such as zucchini or tomatoes or adding in some other herbs to the marinade.
Instead of my lemon tahini dressing, you can try my homemade tzatziki from my greek chicken bowls. It’s also great with hummus or even just as is – the marinade adds so much flavor!
More chicken recipes you’ll love!
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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!
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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!
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