This dinner brings together two favorites: tender chicken skewers in a fragrant marinade and golden potato wedges with Parmesan. Minimal effort, accessible ingredients, and a great result for a family meal or a cozy supper.
Ingredients
For the chicken
- Chicken breast fillets — 1.1 lb | 500 g
- Olive oil — 3 to 4 tbsp | 45 to 60 ml
- Tomato paste — 1 tsp | 5 g
- Plain yogurt — 1 tbsp | 15 g
- Garlic — 1 clove
- Salt, black pepper, sweet paprika, oregano — to taste
For the Parmesan potato wedges
- Medium potatoes — 6 to 7
- Olive oil — 3 to 4 tbsp | 45 to 60 ml
- Finely grated Parmesan — 3 handfuls (about 3.2 to 4.2 oz | 90 to 120 g)
- Salt, black pepper, sweet paprika — to taste
Step-by-step recipe
- If using wooden skewers, soak them in cold water for 20 to 30 minutes so they do not burn in the oven.
- Cut the chicken breast into 3/4 to 1 inch | 2 to 2.5 cm cubes.
- Mix the marinade: olive oil, tomato paste, yogurt, garlic mashed to a paste, salt, pepper, sweet paprika, and a pinch of oregano.
- Add the chicken to the marinade, toss well, and leave for 15 to 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Preheat the oven to 425°F | 220°C (top and bottom heat). Line a baking sheet with parchment; if possible, set a rack on top so the juices can drip away and the crust browns more deeply.
- Wash the potatoes and cut them into wedges. Rinse in cold water to remove excess starch, then pat completely dry with a towel.
- Toss the wedges with olive oil, salt, pepper, sweet paprika, and 2 handfuls of grated Parmesan, reserving the remaining 1 handful for later.
- Arrange the potatoes on the baking sheet skin-side down in a single layer. Bake for 20 minutes.
- Thread the marinated chicken onto the skewers. Place the skewers on the rack above the potato tray, or on the free space on the baking sheet. Return to the oven and cook for another 12 to 15 minutes, turning the skewers once halfway through.
- Five minutes before the end, sprinkle the potatoes with the remaining Parmesan and bake until deeply golden and crisp.
- Let the chicken rest for 3 minutes. Serve the skewers with the crispy wedges and your favorite yogurt-based sauce.
To serve
Serve hot, finished with fresh herbs. They pair beautifully with a garlic-lemon yogurt sauce or a tomato dip.
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Tips and variations
- For the crispiest potatoes, do not overcrowd the tray and be sure to dry the wedges thoroughly after rinsing.
- Do not overcook the chicken: as soon as the juices run clear when pierced, the skewers are done.
- Thyme or an Italian herb blend can replace oregano; yogurt can be swapped for thick sour cream with 10 to 15% fat.
- If cooking on a grill pan, sear the skewers for 8 to 10 minutes over medium heat, turning every 2 to 3 minutes; in that case, bake the potatoes separately in the oven.
Nutritional value (per serving)
| Calories | ~640 kcal |
| Protein | ~36 g |
| Fat | ~30 g |
| Carbohydrates | ~55 g |
| Fiber | ~6 g |
| Sodium | ~1.4 g |
FAQ
Do wooden skewers need to be soaked?
Yes, wooden skewers are best soaked for 20 to 30 minutes so they do not burn or splinter during baking.
What can I use instead of yogurt in the marinade?
10 to 15% sour cream or thick kefir works well. It softens the chicken and keeps the skewers juicy.
How do I make the potato wedges even crispier?
After cutting, rinse off the starch and dry the wedges very well. Bake them in a single layer on a preheated tray, then finish with convection or broil for 2 to 3 minutes.