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Mediterranean Chicken & Vegetable Skewers

Tender pieces of chicken are marinated in yoghurt, lemon, garlic, and Mediterranean herbs before being threaded onto skewers with colourful vegetables and grilled until lightly charred. Packed with protein and vibrant flavours, these Mediterranean chicken skewers make a simple and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g chicken breast or thigh cut into bite-sized chunks
  • 4 tbsp plain natural or Greek yoghurt
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 garlic cloves finely minced
  • 1 small aubergine cut into thick chunks
  • 1 courgette sliced into thick rounds
  • 1 red onion cut into wedges
  • 1 red pepper cut into chunks
  • 1 yellow pepper cut into chunks
  • Small handful fresh parsley finely chopped
  • Freshly ground black pepper to taste
To Serve (Optional)
  • Wholegrain pitta bread or flatbreads
  • Brown rice or couscous
  • Extra lemon wedges
  • A spoonful of Greek yoghurt

Equipment

  • chopping board
  • Sharp knife
  • Large mixing bowl
  • Measuring spoons
  • Garlic crusher optional
  • 4–6 wooden or metal skewers
  • Grill pan, barbecue, or oven grill
  • Tongs
  • Serving platter

Method
 

  1. If using wooden skewers, soak them in water for at least 20–30 minutes to help prevent them from burning during cooking.
  2. In a large mixing bowl, combine the yoghurt, lemon juice, olive oil, oregano, rosemary, and minced garlic.
  3. Add the chicken and stir well until evenly coated in the marinade. Cover and leave to marinate for at least 30 minutes if time allows.
  4. Meanwhile, prepare the vegetables by cutting the aubergine, courgette, onion, and peppers into large, bite-sized pieces.
  5. Thread the chicken and vegetables onto the skewers, alternating the ingredients and leaving a small gap between each piece to help them cook evenly.
  6. Preheat a grill pan, barbecue, or oven grill to a medium-high heat.
  7. Cook the skewers for 12–15 minutes, turning every few minutes, until the chicken is lightly charred and cooked through and the vegetables are tender.
  8. Transfer the skewers to a serving platter and scatter over the fresh parsley and a little black pepper.
  9. Serve immediately with warm wholegrain pitta bread, brown rice, or couscous, and extra lemon wedges if desired.

Notes

TNK’s tip
Don’t pack the ingredients too tightly on the skewers. Leaving a little space between the chicken and vegetables helps everything cook more evenly and encourages those delicious lightly charred edges.