Chicken Skewers in Yogurt and Lemon Marinade
12–24 h marinating + 25 min roasting
Greek yogurt with Dijon mustard and lemon zest — a marinade with a gentle tang that clings to the meat. I marinate for at least 12 hours, ideally a full day.
Ingredients
4 servings
Chicken thighs(boneless, cut into small pieces)1 kg
Greek yogurt200 g
Olive oil1 tbsp
Dijon mustard1 tsp
Garlic2 cloves
Lemon(all the zest and 2 tbsp of juice)1 pcs
Smoked paprika1 tsp
Dried oregano1 tsp
Salt12–14
Ground black pepper(freshly ground, to taste)
Instructions
1
Bone the thighs and cut the meat into small pieces that are easy to thread onto wooden skewers.
2
Mix the yogurt, olive oil, mustard, crushed garlic, lemon zest and juice, paprika, oregano, salt and pepper.
3
Marinate the meat for at least 12 hours, ideally a full day.
4
Thread onto skewers together with vegetables.
5
Roast at 180 °C without convection for about 15 minutes, then another 7–8 minutes with convection at 200 °C for a crust.