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.
- 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
- skewers/wooden sticks
- roasting tray
- In a large bowl, add the chicken which has been cut into small pieces.
- Then add the olive oil, yogurt, paprika, cumin, salt, onion powder, ginger, black pepper, turmeric, minced garlic, parsley, and cilantro.
- Mix all together to marinade evenly.
- Cover and let it sit in the fridge for at least an hour or overnight.
- If you don't want the wooden skewers to burn in the oven, soak them in warm water for about 20 minutes.
- Preheat oven to 450°F.
- 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.
- Place the skewers on your rack and tray, making sure they are spaced apart.
- 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.
- Garnish with more cilantro or parsley and a sprinkle of sumac. Serve warm.
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
These chicken skewers are freaking amazing!!! Made it with the rainbow rice sans steak. Omg…had to make my own Italian dressing cause I didn’t have any then used the extra over fresh cucumbers and tomatoes. I’m sooo looking forward to leftovers this afternoon!!
This recipe is Incredible! Made it for iftar yesterday and it turned out amazing. Followed the recipe exactly
One of the first recipes i tried from here and its what made me a follower and supporter I absolutely loved this recipe
Have made this several times for family and dinner parties; it’s ALWAYS a big hit. Chicken is juicy, tender, and flavorful. A staple recipe for sure. I love to pair it with the yellow rice that can also be found on this blog. Love!
AMAZING!!! Chicken was very moist and tasty. Will go on heavy rotation. Thanks!!
I catered a graduation today. They wanted finger foods and I had run across your recipe and saved it. Well, I made the chicken on 4 1/2-inch skewer sticks. They were an absolute “HIT”. The guests loved them and raved about the flavor. I cooked them a bit longer to get a nice browning. They were tender and juicy. I followed your recipe to the “T” one exception I didn’t have any sumac. I’ll make sure I have it next time because this recipe is definitely a keeper. I may also add some tzatziki sauce, just because I like sauces, gravies and spreads to go with my meats. Thank you so much for sharing.
This has become a staple in our house over the last 2ish years! We do it in the oven during winter and grill the skewers during summer! It’s our go-to dish when company comes over.
These were really really good. I didn’t have sumac on hand, but I squeezed lemon juice instead and it was really tasty. Also, I did have to cook them for an extra 5-10 minutes because the chicken was still pink.
So delicious! I followed your recipe exactly… turned out perfectly! Definitely a keeper! Thanks!!