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.
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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.

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.
4.9 based on 35 reviews

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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!!

I am in the process of making this now. Recipe is pretty straight forward but was wondering about the ginger. You don’t say if it’s fresh or ground ginger. Since I didn’t have fresh ginger I went with aa 1/4 tsp of dried. Also glad to read someone made this with chicken breast as I was wondering the same. It looks good and can’t wait to try it.

Omg I made this recipe and it was delicious and my family loved it. Im your big fan ?

Love the recipe- it’s definitely in my rotation. I usually pair it with your Rainbow rice (without the steak). Only question I have is if I’m doing something wrong? Every time I cook it, I have to cook it for the double amount of time listed in recipe to bring the chicken up to proper temp. From the recipe it looks as if you thread the chicken with little to no space between chicken pieces- is this accurate? Or should I start separating the chicken more?

I didn’t have yogurt, parsley or cilantro but gave it a shot. They still came out amazing. Can’t wait to try with all ingredients

Sounds delicious! I’ll make it this weekend. I saw in your Instagram saffron was used. How much?

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