These chicken and vegetable skewers are great on their own, but they’re also paired with a nice yogurt sauce that takes them to the next level.
If you’re not keen on eating these straight off the skewers, you could also grab a hotdog bun and use the skewer contents as a filling. If you’re wanting to make things even easier, the ingredients also make a pretty good stir-fry.
The amount of filling made is a bit too much to fit on one sheet pan. If you want to do all skewers, you’ll need two pans. You could also do two trips in the oven with the same pan.
Try and find zucchini that are on the thinner side. If your zucchini are especially thick (like the ones in the photos), they won’t sit on the pan right and will be worse overall. As a last resort, you can try cutting or folding larger pieces before skewering.
If you like this recipe for chicken and vegetable skewers, consider checking out my recipe for chicken teriyaki.
Ingredients
For the skewers:
1 lb boneless skinless chicken, cut into chunks, 454 grams
2 medium zucchini, sliced into rounds, 340 grams
1 medium yellow onion*, 265 grams
1 tsp kosher salt, 7 grams
Pinch of black pepper (about 1/4 tsp)
1 Tbsp vegetable oil, 14 grams
For the sauce:
1/2 cup plain yogurt, 129 grams
2 Tbsps milk, 35 grams
1 tsp sugar, 4 grams
1/2 lemon, zested
large pinch of dry oregano (about 1/2 tsp)
1/4 tsp kosher salt, 2 grams
3-5 drops of hot sauce**
makes about half a dozen skewers
Preparation
Preheat your oven to 425 f (218 c). Add your skewer ingredients to a bowl, mix, then load onto metal*** skewers. Bake on a sheet pan for 20-30 minutes or until the chicken is cooked through and the vegetables have softened and browned. Be sure to turn the skewers over halfway through to ensure even cooking.
Make the sauce by combining all the sauce ingredients in a bowl and mixing well.
Notes
* The way you cut the onion is up to you. Unfortunately, I haven’t made these enough to discover the perfect cuts or ideal shape. If you can, try and make sure they’re about the same size as the chicken/zucchini.
** The hot sauce is here less for the heat, and more for the flavor interest. You can use as little or as much as you want, or even leave it out entirely.
*** I’m not sure if you can use wooden skewers in the oven, so I won’t recommend them here. If they’re all you have and you want to use them, be sure you’re informed about whether it’s safe, steps to take, etc. And a friendly reminder: if you don’t already have a fire extinguisher, I strongly encourage you pick one up (a Christmas gift, perhaps?).
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