Chicken Skewers with Lemon-Mint Vinaigrette Recipe

Name: Chicken Skewers with Lemon-Mint Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon hot paprika; 1 1/2 teaspoons minced garlic; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 cup plus 1/3 cup extra-virgin olive oil; Salt and freshly ground pepper; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped fresh mint; 2 tablespoons fresh lemon juice; 2 teaspoons grated lemon zest; 1/8 teaspoon cayenne pepper; 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces; 1 large red onion, sliced crosswise 1/2 inch thick; 8 cups loosely packed washed arugula or spinach; Lemon wedges, for serving

Servings: persons

1 tablespoon hot paprika
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup plus 1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon cayenne pepper
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
1 large red onion, sliced crosswise 1/2 inch thick
8 cups loosely packed washed arugula or spinach
Lemon wedges, for serving

1
Light a grill or preheat a grill pan.
2
In a small bowl, mix the paprika with 1 teaspoon of the garlic, the oregano and cumin.
3
Whisk in 1/3 cup of the olive oil and season the paprika oil with salt and pepper.
4
In another small bowl, combine the parsley, mint, lemon juice, lemon zest, cayenne and the remaining 1/2 teaspoon of garlic.
5
Whisk in the remaining 1/2 cup of olive oil and season the vinaigrette with salt and pepper.
6
Thread the chicken pieces onto 6 skewers.
7
Brush the chicken and onion slices all over with the paprika oil and arrange on the grill.
8
Cook the onions for 4 minutes, turning once, until they are slightly softened.
9
Grill the chicken for 12 minutes, turning occasionally, until it is cooked through.
10
Arrange the arugula on a platter.
11
Spread the onions and chicken on top, drizzle with the vinaigrette and serve with lemon wedges.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon hot paprika, 1 1/2 teaspoons minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, and more.

Yes, Chicken Skewers with Lemon-Mint Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Skewers with Lemon-Mint Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions