These baked chicken skewers are ideal for a busy weeknight. Imagine tender spiced chicken skewers with fluffy rice, soft flatbreads and a crunchy salad. All topped off with a dollop of cooling cucumber raita. So simple, yet so delicious.
I promise you, these baked chicken skewers are really easy to make. All you have to do is marinate diced chicken, thread onto skewers and bake until cooked through. Everything else is just chopping and mixing.
Like lots of my recipes, these baked chicken skewers are really versatile. You can switch up the rice for all sorts of different grains. Alternatively, use a microwaveable pouch (they are so handy to have in the larder). I like to play around with different flatbread too. Toasted pita, warm naan, soft yoghurt flatbread - there are SO many options. Equally, you can create your own crunchy salad depending on what you have in your fridge. I like to make the most of what is in season - and have a bit of a fridge forage to make sure nothing goes to waste!
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Why you will love this recipe:
- They are quick and easy. The perfect midweek meal that is on the table in under 30 minutes.
- They are versatile. You can add extra vegetables to your skewers and adjust the marinade to suit your taste. You can also serve with different sides.
- They are flexible. You can cook on the grill, in an oven or air fryer.
- They are full of flavour and texture. Imagine tender chicken, in a spiced, smoky marinade, with crunchy salad, fluffy rice, zesty lemon, spicy chillies and creamy cooling yoghurt. All topped off with a fresh herb drizzle. Not forgetting the soft flatbread to mop up every last morsel!
- They can easily be scaled up to cook for a crowd.
- You can prep ahead and marinade the night before.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Chicken breasts - I recommend free-range chicken breasts. You need them to be skinless and boneless as they are sliced into chunks. Try to get the pieces as equally sized as possible.
Greek yoghurt - the secret to the spiced marinade which makes tender baked chicken skewers. It is also a key ingredient in the raita which complements the spiced baked chicken skewers perfectly. Opt for full-fat for best results.
Spices - the combination of garam masala, cumin and smoked paprika brings an aromatic, smoky, spiced flavour to the baked chicken skewers.
Garlic - this adds a subtle garlicky flavour to the marinade and yoghurt. You can use garlic paste or a shake of garlic granules if you don’t have fresh.
Salt - this adds flavour throughout the recipe. I recommend Maldon Salt Flakes. Both their chilli and garlic flavours would be delicious too.
Salad - the combination of crunchy carrots, shredded baby gem lettuce and spring onions creates a fresh, crisp salad.
Chilli flakes - these add a fiery flavour throughout the recipe. I add a pinch to the raita and herb drizzle for extra heat. You can adjust to suit your own tastes.
Lemon - this adds a wonderful zesty flavour to the raita, salad and herb drizzle.
Cucumber - grated cucumber is super refreshing and creates a cooling raita dip.
Fresh mint - some roughly chopped mint brings a refreshing flavour to the yoghurt raita.
Fresh coriander - the key herb in the herb drizzle. It has a bold, slightly citrusy, flavour which is so tasty with the baked chicken skewers.
Olive oil - this adds a mild, fruity flavour to this herb drizzle. You can use a flavoured rapeseed oil too - Borderfields have some lovely flavours.
Flatbread - this is entirely optional but ideal for mopping up every last morsel.
Rice - fluffy basmati rice is the perfect accompaniment to these baked chicken skewers. You can cook your own or use one of the super handy microwavable pouches. There is no judgment here!
Substitutions and Variations:
Chicken: you can swap the chicken breast for diced skinless boneless chicken thighs, if you prefer. Diced pork would work well too.
Spices: I use a combination of garam masala, cumin, coriander and garlic in my marinade, but you can use whatever you like. Medium-spiced curry powder is a great all-rounder, or you can use a dollop of spicy harissa instead. Just make sure you mix it really well with the yoghurt and chicken so every bit is coated.
Grains: if you don't want rice, it is equally delicious with regular or giant couscous, quinoa or bulgur wheat. If you don’t want to cook your own, use one of the super handy microwavable pouches.
Flatbread: you can use whatever flatbread you like. Toasted pita, naan, bazlama (a soft Turkish flatbread)... it is up to you! You can also serve them with warm tortilla wraps, if you prefer.
Salad: you can use all sorts of veg. Thinly sliced peppers, chopped cucumbers, red onion, tomatoes, diced cooked beetroot. It is great for a fridge forage and for making the most of what is in season.
Raita: sometimes I swap the yoghurt for labneh which has a thicker, creamier texture and tangy, salty flavour. Why not try my garlic labneh recipe? Alternatively, a spoonful of sour cream or crème fraîche works well. You can also serve with tzatziki.
Fresh herbs: I use mint in my raita but dill also works well. I also use coriander in my herb drizzle, but parsley is a good substitute if you aren’t a fan. You can also garnish with more roughly chopped herbs. Chives work too!
Texture: add extra crunch by garnishing with toasted chopped nuts just before serving. Pine nuts, cashews, almonds or hazelnuts all work well. Don’t skip on the toasting - it really brings out the delicious flavours. Roasted chickpeas or crispy fried onions are also delicious.
Here's how to make easy Baked Chicken Skewers:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Dice the chicken into large chunks. Add to a bowl with the yoghurt, spices, minced garlic and a good pinch of salt. Allow to marinade for a minimum of 1 hour.
TWO: Once the chicken has marinated, add to skewers. Then, brush with oil.
THREE: Either grill or air fry for 6 minutes on each side (12 minutes in total) or oven bake for 10 minutes on each side (20 minutes in total) - or until cooked all the way through. The exact time will depend on the size of your chicken pieces.
FOUR: For the salad, peel the carrot and dice into fine strips, finely chop the lettuce and chop the spring onions. Toss together with a little olive oil and lemon juice.
FIVE: For the raita, grate the cucumber with a box grater, gather into a ball and squeeze out the excess liquid. Place into a bowl and add the yoghurt along with some chopped mint, a squeeze of lemon, half a grated garlic clove and a pinch of chilli flakes.
SIX: Mix well and season to taste.
SEVEN: For the herb drizzle finely dice the coriander and place into a separate bowl. Drizzle in some olive oil and lemon juice. Add a pinch of chilli flakes and mix to combine. It should be loose enough to drizzle but not too oily. Taste and add salt, if needed.
EIGHT: Once the skewers are cooked, Divide between 2 plates. Serve with warm flatbread, fluffy rice and the crisp salad. Spoon over the herb drizzle and add a dollop of the cooling cucumber raita.
Cooking Tips:
Perfectly cooked chicken: try to cut your chicken breasts into as equal-sized pieces as possible. This will help them to cook evenly so they stay moist, succulent and tender. Also, remember that the timings are a guide - the exact time your baked chicken skewers take to cook will depend on the size. Always slice through the thickest piece to check before serving.
Balancing flavours: the different elements in this recipe are all about balancing the flavours and textures. The baked chicken skewers have a delicious spiced marinade which contrasts with the cooling raita. You can add more heat by including a pinch of dried chilli flakes in the raita and/or herb drizzle - or sprinkling over the top at the end. If you feel you have gone too far, simply squeeze over some lemon juice.
Skewers: you can use metal or bamboo skewers for these baked chicken skewers. However, if you choose the metal ones, remember the ends will be very hot when you remove them from the oven! If using bamboo skewers, always soak them in water 30 minutes before using to avoid them burning.
Make ahead: add the chicken pieces to the marinade, then cover and chill overnight. Continue with the recipe the following day.
Frequently Asked Questions
Yes! It is fine to put skewers in the oven - but you do need to bear a few things in mind. If you use metal skewers, remember the ends will be very hot when you take them out of the oven. You may wish to thread them off the skewers before serving - especially if giving to little ones. Alternatively, you can use bamboo skewers. However, these need to be soaked in water for about 30 minutes before using.
The secret to juicy baked chicken skewers is the yoghurt marinade. It helps tenderise the meat and keep it moist. The longer you can marinade it the better. You need at least 1 hour, but overnight is ideal.
This is such a versatile dish! I love the combination of the spiced baked chicken skewers with fluffy rice, but you can swap it for other grains. Regular or giant couscous, quinoa or bulgur wheat are all delicious. Merchant Gourmet has some fun options. You can also try different flavours of rice like an aromatic pilau if you like your spices. You can also switch up the type of flatbread. Sometimes I serve with naan, other times I opt for pita bread or a soft yoghurt flatbread. The choice is up to you!
More FAQs: serving
AnswerNot at all. You can swap the raita for a simple dollop of Greek yoghurt. Perhaps jazzed up with herbs, garlic and/or lemon zest (just skipping the cucumber). Tzaztiki also works really well.
Of course! Sometimes I sprinkle over toasted nuts, like almonds, cashews, pine nuts, pistachios or hazelnuts, for extra texture. Roasted chickpeas also taste great (you can add more heat if you roast them in smoked paprika). Alternatively, sprinkle with crispy fried onions. I always have a pot in my cupboard when I want to add extra crunch. They are very moreish.
Yes. One of the great things about these baked chicken skewers is you can prep ahead and leave them to marinate in the fridge overnight. Then all you have to do is bake them off the next day, assemble the salad, whip up the raita and sort out your rice. Remember, there is no shame in using a microwaveable pouch!
Other recipes you might enjoy:
If you like the sound of my baked chicken skewers with herb drizzle, rice, flatbreads, crunchy salad and raita, you will love my harissa yoghurt chicken with couscous. Also don’t miss my chicken kofta and chicken souvlaki pita.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintBaked Chicken Skewers with Herb Drizzle, Crunchy Salad and Raita
Looking for a quick and easy meal? These baked chicken skewers are one of my go-tos on a busy weeknight. Imagine tender and spiced baked chicken skewers with fluffy rice, soft flatbreads and a crunchy salad. All topped off with a dollop of cooling cucumber raita.
- Prep Time: 15 minutes, plus marinating
- Cook Time: 20 minutes
- Total Time: 35 minutes + marinating
- Yield: Serves 2
- Category: Chicken
- Method: Oven
- Cuisine: Middle Eastern
Ingredients
For the baked chicken skewers:
- 2 large chicken breasts, diced into large chunks
- 2 tbsp full-fat Greek yoghurt
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 garlic cloves, crushed
- Pinch of salt
For the salad:
- 1 carrot
- 1 head baby gem lettuce
- 2 spring onions
- Olive oil, to taste
- Lemon juice, to taste
For the raita:
- ½ cucumber
- 240g full-fat Greek yoghurt
- A few mint leaves, chopped
- Lemon juice, to taste
- ½ garlic clove, crushed
- Pinch of chilli flakes, or to taste
- Pinch of salt, to taste
For the herb drizzle:
- Handful coriander
- Olive oil
- ½ lemon
- Pinch of chilli flakes, or to taste
- Pinch of salt, to taste
To serve:
- 2 flatbreads
- 300 g cooked rice
Instructions
- Dice the chicken into large chunks. Add to a bowl with the yoghurt, spices, minced garlic and a good pinch of salt. Allow to marinade for a minimum of 1 hour. Overnight also works well. Just mix it all in an airtight container and place in fridge overnight.
- Preheat the grill to high, an air fryer to 180C or an oven to 200C/180C Fan.
- Once the chicken has marinated, add to skewers. Then brush with oil and either grill or air fry for 6 minutes on each side (12 minutes in total) or oven bake for 10 minutes on each side (20 minutes in total) - or until cooked all the way through. The exact time will depend on the size of your chicken pieces.
- For the salad, peel the carrot and dice into straws, finely chop the lettuce and chop the spring onions. Toss together with a little olive oil and lemon juice.
- For the raita, grate the cucumber with a box grater, gather into a ball and squeeze out the excess liquid. Place into a bowl and add the yoghurt along with some chopped mint, a squeeze of lemon, half a grated garlic clove and a pinch of chilli flakes. Mix well and season to taste.
- For the herb drizzle finely dice the coriander and place into a separate bowl. Drizzle in some olive oil and lemon juice. Add a pinch of chilli flakes and mix to combine. It should be loose enough to drizzle but not too oily. Taste and add salt, if needed.
- Once the skewers are cooked, Divide between 2 plates. Serve with warm flatbread, fluffy rice and the crisp salad. Spoon over the herb drizzle and add a dollop of the cooling cucumber raita.
Notes
Chicken: you can swap the chicken breasts for diced chicken thighs, if you prefer. Diced pork also works well.
Skewers: you can use metal or bamboo skewers for these baked chicken skewers. However, if you opt for the metal ones, remember the ends will be very hot when you remove them from the oven! If using bamboo skewers, always soak them in water 30 minutes before using.
Perfectly cooked: these baked chicken thighs can be cooked on the grill, in an airfryer or oven. Just remember to adjust the cooking time accordingly. A regular oven will take slightly longer (around 10 minutes on each side - 20 minutes overall).
Serving suggestions: I love serving these baked chicken skewers with rice, flatbread, salad and raita. However, you can swap for all sorts of different grains. You don’t even need to worry about cooking it yourself, the microwavable pouches are fine. You can also use all sorts of flatbreads (see ‘substitutions’ for ideas). The raita is super simple, but a dollop of Greek yoghurt is just as delicious.
Make ahead: add the chicken pieces to the marinade, then cover and chill overnight. Continue with the recipe the following day.
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