Chicken skewers with parmesan

500 g chicken thighs 2 tbsp olive oil 3 tbsp Greek yogurt 1 garlic clove 1 tsp emon zest 1.5 tbsp lemon juice 60 g parmesan cheese, grated 1 tsp oregano ½ tsp sweet paprika Pepper 2 tbsp olive oil (for the pan)

For the tomato sauce with parmesan rind

1 small onion 1 garlic clove 1 tbsp olive oil 250 g canned chopped tomatoes 1 parmesan rind A few basil leaves Salt Pepper

Cut the chicken into skewer-sized pieces.

In a bowl, mix yogurt, olive oil, chopped garlic, lemon zest and juice, grated parmesan, oregano, and pepper.

Add the chicken, mix well, and refrigerate for 20 minutes.

Thread onto skewers and cook in an air fryer or grill pan at 200°C for 12–15 minutes until golden and slightly caramelized.

Serve with extra parmesan and lemon zest on top, and optionally more lemon juice and the tomato sauce.

Sauté chopped onion in olive oil over low heat until soft.

Add garlic and stir briefly.

Add tomatoes, the parmesan rind, salt, and pepper. Simmer for 10–12 minutes.

Remove the rind and stir in the basil.

Budget Recipes

Chicken cacciatore

Do you want me to send you more delicious recipes?

Subscribe and be the first to learn about new recipes and my news!

Chicken skewers with parmesan

Servings

Preperation

Cooking

Waiting

For the tomato sauce with parmesan rind

See more recipes:

Caesar chicken schnitzel

Chicken burgers with zucchini, kefalotyri, and lemon zest

Chicken cacciatore

Chicken Gyro in the Air Fryer