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Keto Springtime Baked Vegetable and Chicken Skewers
How to Make It
Step
Recipe Steps steps 5 1 h 10 min
Step 1
In a large mixing bowl, add the Greek yogurt, lemon zest, lemon juice, cumin, ground ginger, coriander, ground cinnamon, black pepper, salt, garlic powder, curry powder, onion powder, paprika, and 1 tbsp olive oil. Whisk to combine.
Step 2
Cut the chicken into bite-size cubes and cut the red bell pepper, zucchini, and eggplant into semi-circles. Add the chicken and vegetables to the remaining yogurt mixture and mix to coat in the marinade evenly. Cover the bowl with plastic wrap and transfer it to the refrigerator to marinate for about 20 minutes.
Step 3
Meanwhile, preheat the oven to 400F/200C and grease the grill tray with 1 tbsp olive oil. Assemble the skewers starting with the zucchini and following with the chicken, eggplant, and red bell pepper. Repeat assembling the vegetables in the same order until each skewer is full.
Step 4
Arrange the skewers onto the grill tray and transfer the tray to the oven. Bake at 400F/200C for 35 minutes until the chicken is fully cooked and the vegetables are slightly charred.
Step 5
Once done, transfer the chicken skewers to a serving plate. Garnish with chopped parsley and a wedge of lemon.
Ingredients
- 5% Authentic Greek Strained Yogurt – 0.5 cup
- Lemon Peel Or Zest Raw – 1 tsp
- Cumin, ground – 0.25 tsp
- Ginger, ground – 0.25 tsp
- Cinnamon – 0.25 tsp
- Coriander Seed Ground – 0.25 tsp
- Black pepper – 0.25 tsp
- Salt – 0.5 tsp
- Garlic powder – 0.25 tsp
- Curry powder – 0.5 tsp
- Paprika – 0.5 tsp
- Extra virgin olive oil – 2 tbsp
- Chicken Thighs (Skinless & Boneless) – 300 g
- Red pepper – 1 small
- Zucchini – 1 small
- Eggplant Raw – 150 g
- Fresh Parsley (for flavoring only) – 1 tbsp
- Lemon – 2 wedge – 1/8 of medium
