Oven-Baked Chicken Skewers with Bell Peppers

Looking for a colorful, easy dinner that’s full of flavor and feels like summer? These oven-baked chicken skewers with bell peppers are juicy, lightly charred, and packed with herby goodness—no grill needed. The creamy tomato-yogurt marinade with thyme keeps the chicken beautifully tender and gives each bite a rich, savory depth.

This is one of those low-effort, high-reward meals I turn to when I want something vibrant yet comforting. It’s perfect for busy weeknights, meal prep, or a cozy family dinner. I love serving it with fluffy rice, a fresh salad, or warm flatbreads. And if you have garlic yogurt on hand—don’t skip it. It’s the perfect cooling contrast to the charred chicken.

Juicy oven-baked chicken skewers with bell peppers, roasted on parchment paper and lightly charred

Ingredients

• 500g chicken breast or thigh, cubed

• 1 tablespoon tomato paste

• 3 tablespoons olive oil

• 1 tablespoon plain yogurt

• 1 teaspoon dried thyme

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 1–2 bell peppers (red, yellow, or green), cut into chunks

• Optional: pinch of chili flakes for a touch of heat

Instructions

In a large bowl, whisk together the tomato paste, olive oil, yogurt, thyme, salt, and black pepper.

Add the cubed chicken and mix well to coat evenly.

Cover and marinate for at least 30 minutes, or ideally overnight in the fridge.

Thread the marinated chicken and bell pepper chunks onto skewers, alternating as you go.

Place on a parchment-lined baking sheet and bake in a preheated 200°C fan-forced oven for 20–25 minutes, flipping once halfway through, until the chicken is fully cooked and slightly charred at the edges.

Serve hot with your favorite side—fluffy rice, a crisp salad, or warm flatbreads all work beautifully. A spoonful of garlic yogurt or a squeeze of lemon on top is lovely too.

Happy cooking!