Hairy Bikers Chicken Skewers with Oregano Recipe

These chicken skewers are a simple, Greek-inspired meal with tender pieces of chicken, fragrant oregano, garlic and fresh lemon. Roasting gives the edges a little colour while keeping the chicken juicy inside. This easy recipe takes about 1 hour and 10 minutes in total, including marinating and resting time, and serves four.

Chicken Skewers with Oregano Ingredients

For the chicken and marinade

• 600g boneless, skinless chicken breasts, cut into 3cm pieces
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, finely grated or crushed
• 2 teaspoons dried oregano
• ½ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper

For serving

• 1 lemon, cut into wedges
• 1 tablespoon chopped fresh parsley

You will also need four to eight metal skewers, or wooden skewers soaked in water for at least 30 minutes.

How to Make Chicken Skewers with Oregano

• Mix the marinade: In a large bowl, stir together the olive oil, lemon juice, garlic, oregano, salt and pepper.
• Marinate the chicken: Add the chicken pieces and turn them until evenly coated. Cover and refrigerate for 30 minutes. If using wooden skewers, soak them in water during this time.
• Prepare the oven: Towards the end of the marinating time, preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment or foil and place a shelf in the middle of the oven.
• Assemble the skewers: Thread the chicken onto the skewers, leaving a little space between the pieces so they cook evenly. Place them on the prepared tray in a single layer. Discard any marinade left in the bowl.
• Bake the chicken: Roast for 18 to 20 minutes, turning the skewers halfway through. The chicken is ready when the thickest piece reaches 75°C on a food thermometer. Cooking time can vary with the size of the pieces.
• Rest and serve: Transfer the skewers to a clean plate and leave them to rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.

Tips for Tender Chicken Skewers

How do I stop chicken skewers from drying out?

Cut the chicken into similarly sized pieces and check the temperature towards the end of cooking. Remove the skewers as soon as the thickest piece reaches 75°C, then let them rest before serving.

Why should I leave space between the chicken pieces?

A small gap lets hot air circulate around the chicken. Pieces packed tightly together can cook unevenly and take longer in the oven.

Can I marinate the chicken for longer?

Yes. Cover and refrigerate it for up to 4 hours. The lemon juice can change the texture of the chicken if it is left for too long, so there is no need to marinate it overnight.

How can I give the skewers more colour?

For lightly browned edges, place the cooked skewers under a hot grill for 1 to 2 minutes, watching closely. Keep wooden skewer ends away from the heating element.

Serving Suggestions

• Serve with warm pitta bread and a spoonful of tzatziki.
• Add a Greek-style salad with tomatoes, cucumber, red onion and feta.
• Pair with rice, couscous or roasted potatoes for a more substantial meal.
• Slide the chicken off the skewers and tuck it into wraps with salad leaves.

Storage and Reheating

Room temperature

Do not leave cooked chicken at room temperature for more than 2 hours, or 1 hour if the temperature is above 32°C. Refrigerate leftovers promptly in a covered container.

Refrigerator

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat until piping hot throughout, reaching 74°C, and reheat only once.

Freezing

Remove the cooked chicken from the skewers and freeze it in an airtight container or freezer bag for up to 3 months. Defrost overnight in the refrigerator, then reheat until piping hot throughout.

Nutrition

Approximate values per serving, based on four servings of chicken and marinade, without side dishes:

• Calories: 235 kcal
• Carbohydrates: 2g
• Protein: 35g
• Fat: 10g
• Saturated fat: 2g
• Sodium: 360mg

Nutrition values are estimates and vary with ingredients, portion sizes and the amount of marinade used.

FAQs