Slice the chicken fillet into thin, long pieces, about 5–7 mm thick. Pat dry with a paper towel to remove excess moisture.
Main CoursesPoultry
🍗 Oven-Baked Chicken on a Skewer
Tender, juicy chicken with a golden crust and an impressive restaurant-style presentation — no grill or extra hassle required. Perfect for both a family dinner and entertaining guests: serve it whole and slice it right at the table.
Medium⏱ 4 h 20 min👥 4 servings♨ 180 °C / 356 °F
Method
Mix the oil, yogurt or kefir, tomato paste, paprika, lemon juice, minced garlic, ground coriander, salt, and pepper until smooth and well combined.
Add the chicken to the marinade and make sure every piece is evenly coated. Cover and refrigerate for 2–3 hours, or overnight if possible for extra tenderness.
Place half an onion, cut side down, on a baking sheet and insert a skewer into the center. Adjust the height of the skewer to fit your oven. If using a wooden skewer, soak it in water for 10–15 minutes beforehand to prevent it from burning. Thread the chicken pieces onto the skewer in layers, forming a compact vertical “tower.” Gently press down on the top to make it more stable.
Loosely wrap the chicken tower with foil, leaving a little space around it. This creates a steaming effect, helping the chicken cook evenly while keeping it juicy. Bake for 50 minutes at 180°C (350°F). Remove the foil, increase the temperature to 200°C (390°F), and bake for another 10 minutes, until golden brown. The internal temperature of the chicken should reach at least 75°C (167°F).
Let the chicken rest for 5 minutes. For an impressive presentation, serve the whole tower and slice it at the table. Alternatively, slice it into thin pieces before serving and pair with yogurt-garlic sauce, tomato sauce, or tahini sauce.
