These Greek inspired chicken kebabs are rich with aromatic dried herbs and a zesty twist of lemon. Perfect for lunch or dinner, these kebabs are simple to make and quick to prepare with the flavor developing as the kebabs are left to marinade. As an added bonus, these kebabs are oven baked so they can be enjoyed all year round!
Preheat the oven to 390 degrees Fahrenheit and line a shallow oven tray with baking paper.
Add the yoghurt, oil, lemon juice, garlic and herbs and spices to a large mixing bowl. Season well and stir to combine.
Cut the onion into 6 wedges and slice the zucchini into 12 even discs.
Add the diced chicken and vegetables to the yoghurt marinade and stir well to ensure everything is evenly coated. Cover and marinade in the fridge for 1 hour.
While the mixture is marinating, cover 6 kebab skewers with water and leave to soak.
Remove the chicken and vegetables from the fridge and start threading alternating chicken and vegetables onto each skewer. There will be one onion wedge and 2 zucchini discs per skewer.
Arrange the skewers side by side on the lined oven tray and pour over any remaining marinade.
Place in the oven to bake for 20 minutes turning halfway through, ensuring the chicken is cooked through and the vegetables are tender.