Chicken skewers marinated in a tangy yogurt blend and baked until tender make an easy, healthy weeknight dinner that’s full of flavor.
Chicken Skewers recipe
We eat a lot of chicken at home, so I’m always trying new preparations. This yogurt‑marinated chicken skewers recipe was an immediate hit — juicy, fragrant, and simple to prepare. You can bake the skewers as written or grill them for a touch of char. Either way, they make a reliable family favorite.
Chicken Skewers Marinade
This marinade uses plain yogurt and olive oil with lemon and lime zest, minced garlic, onion powder, fresh rosemary, and salt and pepper. The yogurt tenderizes the chicken while keeping it moist, and the citrus adds a bright, savory lift.
What goes with Chicken Skewers
Skewered vegetables are a natural pairing — cherry tomatoes, bell peppers, and red onion are suggested here, but use what you and your family prefer. Serve with rice, couscous, or a fresh salad. A dollop of extra yogurt on the side is great for dipping.
- Zesty Cucumber Tomato Salad
- Mediterranean Quinoa Salad
- Cilantro Lime Rice
- Garlic Butter Roasted Cabbage
Chicken Skewers FAQs
Uncooked skewers: keep covered and refrigerated and cook within 24 hours. Cooked leftovers: store in an airtight container for 3–4 days.
Microwave: heat in 30‑second increments until warmed through. Oven: wrap in foil and bake at 300°F for 25–30 minutes. Stovetop: reheat in a skillet over medium‑high heat, stirring or turning until hot.
Plan to use uncooked skewers within 24 hours.
Recipe Tips
- For a deeper brown finish, switch to broil for the last 3–5 minutes, watching carefully to prevent burning.
- You can grill these skewers instead of baking them for a smoky flavor.
- Serve the cooked chicken on skewers, tucked into pita or wraps, or chopped over a salad.
- Leftovers make a great omelet filling—chop the meat and vegetables and fold into eggs.
Other recipes you may enjoy
- Grilled Shrimp
- Hawaiian Chicken Kebabs
- Grilled Chicken Marinade
- 7 Layer Salad
- Fruit and Yogurt Breakfast Parfait
Chicken Skewers
Equipment
- mixing bowl
- citrus juicer
- zester or microplane
- measuring cups and spoons
- bamboo or wooden skewers
- baking sheet and wire cooling rack
Ingredients
- 1 pound boneless skinless chicken breast
- ½ cup plain yogurt
- ½ cup olive oil
- 2 teaspoons onion powder
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- ½ lemon, juiced
- ½ lime, juiced
- Salt and black pepper, to taste
- 2 sprigs fresh rosemary, chopped
- 16 cherry tomatoes
- 2 peppers, chopped
- 1 red onion, cut into wedges
- Additional yogurt, for serving
Instructions
- In a large bowl, whisk together the yogurt, olive oil, onion powder, minced garlic, lemon and lime zest, lemon and lime juice, chopped rosemary, salt, and pepper.
- Add the chicken pieces to the marinade, toss to coat, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Place a wire cooling rack on a baking sheet and spray with cooking spray.
- Thread the cherry tomatoes, chopped peppers, and red onion onto skewers. Thread the marinated chicken onto separate skewers or alternate with vegetables as you like. Arrange the skewers on the prepared rack.
- Bake for 20–25 minutes, or until the chicken is cooked through and no longer pink in the center. If desired, broil for 2–3 minutes at the end to brown the edges—watch closely.
- Serve hot with extra yogurt for dipping.
Notes
- Broiling briefly at the end gives a nice color—careful not to burn the meat.
- These skewers are excellent grilled if you prefer a smoky flavor.
- Try serving the cooked chicken removed from the skewers in pita, wraps, or over a salad.
- Leftovers can be chopped and used in omelets or tossed into grain bowls.
Nutrition
Nutrition information is an estimate and should be used as a guideline.