I know it’s winter in Australia but these Mediterranean chicken skewers give me big spring vibes. Maybe I’m just living in denial… but I’m ready for this cold weather to be over! Now let me tell you, these will make your kitchen smell amazing. The garlic, the lemon, the fresh vegetables… YUM. You could serve these as an appetizer with some warm pita, or with some fluffy jasmine rice for dinner. A nice switch up from your usual chicken dinner. They really are perfect if you need something fun to quickly whip up for your family.
When it comes to cooking… you can opt for the oven or the BBQ. Personally, I think grilling on the BBQ adds a nicer charcoal flavour, but roasting in the oven is just easier. I’m actually really terrible at using the BBQ, the chicken always sticks to the grill and I always burn everything. I do suggest using a wire rack if you go with the oven. I put them directly on a tray the first time I made these and there was quite a bit of liquid in the bottom.
Now I’m a big believer in adding as much flavour as I can every step of the way. That’s why I suggest marinating the chicken. Overnight is best, but if you’ve only got 5 minutes that’s fine too! I like to prepare the chicken first, and then let it marinate while I chop the rest of the vegetables.
When choosing the vegetables, I like to try and go as colourful as I can. One for each colour of the rainbow. But if you aren’t a fan of the ones I use, you can totally switch them up! Mushrooms, eggplant or artichokes would also work great!
More delicious appetisers:
- Spring Onion Pancakes with Creamy Feta Sauce
- Cheesy Pepperoni Pizza Pinwheels
- Tomato and Basil Bruschetta
If you try these roasted Mediterranean chicken skewers, let me know in the comments!
ROASTED MEDITERRANEAN CHICKEN SKEWERS WITH TZATZIKI DRESSING
Course: DinnerDifficulty: Easy4
servings20
minutes40
minutes1
hourA healthy dinner option that is fun and easy to make!
Ingredients
2 chicken breasts
juice of 1 lemon
3 cloves garlic minced
1/2 can pineapple pieces
1 red and 1 yellow capsicum
1 zucchini
1 red onion
olive oil
- Tzatziki Dressing
2 tbsps greek yogurt
1/2 cucumber grated
2 tsp fresh dill
juice of 1 lemon
Directions
- Cut the chicken into even-sized pieces and put in a bowl with the lemon juice and garlic and season with salt and pepper. Place in the fridge to marinate while you prep the veggies.
- Cut the veggies into pieces the same size as the chicken. Pre heat the oven to 180 degrees.
- Assemble the skewers. I recommend placing them on a wire rack above a drip tray so you don’t have to flip them. Spray with olive oil and season with more salt and pepper before putting in the oven. Roast for 30 minutes.
- While the skewers are grilling, mix the tzatziki ingredients together in a bowl.
Notes
- Serve on their own, with steamed rice or with some warmed pita.
