Sweet Maryam's Chicken and Vegetable Skewers
Sweet Maryam's Chicken and Vegetable Skewers
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Skewers
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick rounds or half-moons
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
- as needed rice or couscous, cooked
Instructions
- 1
In a large bowl, combine the cubed chicken, Greek yogurt, lemon juice, 1 tablespoon of olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- 3
Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F (200°C) if baking. If using the oven, line a baking sheet with parchment paper or foil.
⏱️ 5 min•🌡️ 400
- 4
In a separate bowl, toss the bell peppers, red onion, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 5 min
- 5
Thread the marinated chicken and seasoned vegetables alternately onto the skewers. Aim for 4-5 skewers, depending on their size.
⏱️ 10 min
- 6
Grill the skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. If baking, arrange the skewers on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until the chicken is cooked and vegetables are tender.
⏱️ 20 min•🌡️ 400
- 7
Remove the skewers from the grill or oven. Let them rest for a few minutes before serving.
⏱️ 5 min
- 8
Garnish with fresh chopped parsley and serve with lemon wedges and cooked rice or couscous, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Sweet Maryam's Chicken and Vegetable Skewers
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Skewers
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick rounds or half-moons
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
- as needed rice or couscous, cooked
Instructions
- 1
In a large bowl, combine the cubed chicken, Greek yogurt, lemon juice, 1 tablespoon of olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- 3
Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F (200°C) if baking. If using the oven, line a baking sheet with parchment paper or foil.
⏱️ 5 min•🌡️ 400 - 4
In a separate bowl, toss the bell peppers, red onion, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 5 min - 5
Thread the marinated chicken and seasoned vegetables alternately onto the skewers. Aim for 4-5 skewers, depending on their size.
⏱️ 10 min - 6
Grill the skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. If baking, arrange the skewers on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until the chicken is cooked and vegetables are tender.
⏱️ 20 min•🌡️ 400 - 7
Remove the skewers from the grill or oven. Let them rest for a few minutes before serving.
⏱️ 5 min - 8
Garnish with fresh chopped parsley and serve with lemon wedges and cooked rice or couscous, if desired.