Chicken Skewers with Yogurt and Paprika

26 May 2024
Prep time
Total time
  • 1 kg chicken breast
  • 1 cup (250g) strained yogurt
  • 2 tablespoons (12ml) olive oil
  • 1 heaping tablespoon (15g) tomato paste
  • 1 teaspoon (3g) paprika
  • 1 tablespoon (20g) mild mustard
  • 1 teaspoon (3g) garlic powder
  • 1 tablespoon (4g) fresh oregano, chopped (or 1 tablespoon (3g) dried oregano)
  • 2 tablespoons (12ml) lemon juice
  • 1 teaspoon (5g) lemon zest
  • 1 teaspoon (8g) salt
  • ½ teaspoon black pepper

Begin by soaking wooden skewers in a bowl of water to prevent them from burning during cooking. Cut the chicken into cubes. In a mixing bowl, combine the strained yogurt and all other ingredients to create the marinade. Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least an hour, or overnight, to allow the flavors to infuse.
When ready to cook, remove the chicken from the fridge and let it come to room temperature. Remove the skewers from the water, wiping them dry, and thread 4-5 pieces of chicken onto each skewer. Arrange the skewers on a rack placed over a baking tray. Bake in a preheated oven at 200°C (392°F) with fan on for 25-30 minutes, until the chicken is thoroughly cooked and slightly golden.
Serve the chicken skewers with Greek pita and tzatziki if desired, for a delicious meal.


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