Chicken Skewers in the Oven

Directions

1. 1

   Step 1

   

   Remove the skin and cut the bones from the chicken thighs if you didn't use fillet. Wash the potatoes and bell peppers, peel the onion. Line a baking sheet with parchment paper.

   TipSoak wooden skewers in cold water for 30 minutes so they don't burn in the oven.

2. 2

   Step 2

   

   Cut the chicken thighs into 3-4 cm pieces.

3. 3

   Step 3

   

   In a deep bowl, mix the kefir, mustard, and chicken spices. Add salt if needed.

4. 4

   Step 4

   

   Place the cut chicken into the sauce and mix thoroughly so each piece is coated with the marinade. Let it sit at room temperature for 20-30 minutes.

   TipIf time allows, leave the chicken in the marinade for 2-3 hours or even overnight in the refrigerator: the meat will become even more tender and flavorful.

5. 5

   Step 5

   

   Cut the potatoes into 3 cm thick slices. Remove the seeds and membranes from the bell pepper and cut the flesh into large slices. Cut the onion into thick rings.

6. 6

   Step 6

   

   Insert a skewer into a potato slice – this will be the base of the skewer. Then thread an onion ring, a piece of chicken, and a square of pepper. Repeat the sequence 2-3 times until the skewer is full.

   TipTo make the potatoes cook faster, pre-boil them for 5-7 minutes or use new potatoes.

7. 7

   Step 7

   

   Place the assembled skewers vertically on the baking sheet so the potatoes are at the bottom. Put the baking sheet in an oven preheated to 180 °C. Bake for 40 minutes until the chicken is cooked through.

   TipBaking time depends on the power of your oven. Check the doneness of the meat and vegetables yourself.

8. 8

   Step 8

   

   Serve the skewers directly on the skewers with your favorite sauce.

   TipAnother serving option: place the chicken and vegetables on flatbread, drizzle with sauce, roll into a wrap, and lightly grill in a grill pan until golden brown stripes appear.