Oven-Baked Chicken Skewers with Bell Peppers

Some evenings I want dinner to be bright and easy. I make these oven-baked chicken skewers with peppers. The yoghurt and tomato with thyme coat the chicken so it stays tender, the peppers soften and take on a little colour, and the whole tray smells lovely.

Everything happens in the oven. I mix the marinade while it heats, let the chicken sit for as long as I have, then thread with peppers and roast until glossy and lightly charred. We eat them with fluffy rice or warm flatbreads and a spoon of garlicky yogurt, sometimes a simple salad on the side. Simple, homely, and very satisfying.

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!