🤎 Moribyan's Kitchen, MY DEBUT COOKBOOK, is available for pre-order now 🤎

Chicken Skewers in the Oven

30 mins
20 mins
Juicy chicken skewers that are "grilled" in the oven to perfection! The marinade is inspired by Moroccan chermoula which is typically made from garlic and fresh herbs like cilantro and parsley and spiced with cumin and paprika. They're so easy to make with no hassle of going outside to grill on the BBQ and no one will ever know.
Jump To Recipe

Chicken Skewers in the Oven

Juicy, flavorful, Moroccan-inspired marinated chicken skewers in the OVEN!

Did you know you can make juicy chicken skewers in the oven with no BBQ or mess? It’s effortless but they come out so impressive with beautiful char marks as if you did grill. You can even add some bell peppers or onions to the skewers to incorporate more veggies.

We enjoyed this with some rainbow rice that my mom taught me how to make and a homemade Caesar salad. Both of these recipes will be shared soon!

Chicken Skewers in the Oven

Juicy chicken skewers that are "grilled" in the oven to perfection! The marinade is inspired by Moroccan chermoula which is typically made from garlic and fresh herbs like cilantro and parsley and spiced with cumin and paprika. They're so easy to make with no hassle of going outside to grill on the BBQ and no one will ever know.

Print Recipe Pin Recipe

Juicy chicken skewers that are "grilled" in the oven to perfection! The marinade is inspired by Moroccan chermoula which is typically made from garlic and fresh herbs like cilantro and parsley and spiced with cumin and paprika. They're so easy to make with no hassle of going outside to grill on the BBQ and no one will ever know.

30 mins
20 mins

Ingredients

  • 2 pounds chicken thighs boneless and skinless, 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 parsley finely chopped
  • 2 tablespoons cilantro finely chopped
  • sumac and parsley or cilantro to garnish optional
Equipment
  • skewers/wooden sticks
  • roasting tray

Instructions

  1. In a large bowl, add the chicken which has been cut into small pieces.
  2. Then add the olive oil, yogurt, paprika, cumin, salt, onion powder, ginger, black pepper, turmeric, minced garlic, parsley, and cilantro.
  3. Mix all together to marinade evenly.
  4. Cover and let it sit in the fridge for at least an hour or overnight.
  5. If you don't want the wooden skewers to burn in the oven, soak them in warm water for about 20 minutes.
  6. Preheat oven to 450°F.
  7. Thread the pieces of chicken onto the skewer. If the piece is kind of long thread it twice through the skewer so it's not dangling off. Once the skewer is full, repeat with the other skewers until all the chicken is threaded.
  8. Place the skewers on your rack and tray, making sure they are spaced apart.
  9. Roast in the oven for 15 minutes, then flip over and roast for another 5 minutes. Make sure the chicken has cooked through in the center and then take out of the oven.
  10. Garnish with more cilantro or parsley and a sprinkle of sumac. Serve warm.

You Might Also Like

Oreo Cheesecake – High Protein
Smashed Chorizo Breakfast Tacos
Spicy Caesar Salad
Chicken Parmesan Meatballs
Creamy Coconut Gochujang Shrimp
Chicken Katsu Curry Orzo
5 based on 48 reviews

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

Absolutely easy to prepare and bake and broil. I really really enjoyed them and look forward to seeing more in the markets ready to go. Thank you.

This recipe has become a staple in our house.foe the last 3 years! I do double up so there are leftovers as it reheats so well. Whether over rice with grilled veggies or on pita with tzaziki and a Greek salad, my tweens eat this up!

I made these twice so far. I had to cut the salt in half per husband’s request for the 2nd batch. Family loves these so much that there’s no leftovers.

Loved these! Made them for Iftar and all my guests loved it! I’d love to be able to say they were great the next day but there weren’t any left!

So yumm!! We have added it to our favorite recipes list.

Thank you! My incredibly fussy 10yo asked to make this with me after seeing it on instagram a while back – and what a game changer – all my fussy my kids loved it so much that now every week they take turns selecting a new recipe of yours to try (and then promptly argue over who gets the lunchbox leftovers). I still have this OG handy in the freezer – always!
NB: I saw the comments on freezing and was hesitant (even though i’m sure it would be fine) – so instead i leave the yoghurt out and add it back in once everything defrosts. Works out great.

I’ve made this so many times, it’s my favorite dish during Ramadan. This has also become a staple for me when I want to eat healthy!

These are everything I love the flavor so much, the ratio is perfect, no adjustment is needed

Been meaning to try this for ages but finally got around to it & OMG it was delicious. Will definitely be making again although I like a bit of heat so going to add chilli powder/flakes, I do have a question though is it okay to used dried parsley rather than fresh as I’ve always got that in my cupboard

Load More

HI, I’M HAJAR

Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.

READ MORE
LET’S CONNECT

Pin This Recipe