At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 14 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 270 kcal
• Protein: 24 g
• Carbohydrates: 5 g
• Fat: 17 g
• Sodium: 667 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Chicken and Marinade

Have these measured and ready before you begin.

• 500 g (17.6 oz) boneless chicken thighs, cut into chunks
• 2 tablespoons plus 1/2 teaspoon (33 ml) water
• 2 tablespoons plus 1/2 teaspoon (33 ml) milk
• 1 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1/3 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 teaspoon tomato paste
• 1 teaspoon red pepper paste (substitute tomato paste plus paprika)
• 1 garlic clove, finely chopped

For the Skewers

• 2 peppers, cut into chunks
• 1 yellow onion, cut into chunks

Directions

1. Whisk the tomato and red pepper pastes with the milk and water until smooth.

2. Add the salt, black pepper, paprika, oregano, garlic, and olive oil, then toss the chicken thoroughly in the marinade.

3. Cover and refrigerate for at least 5–6 hours.

4. Cut the onion and peppers into chunks about the same size as the chicken, then thread pepper, chicken, and onion alternately onto skewers.

5. Grill over medium-high heat, turning every 2–3 minutes, for about 12–14 minutes total, until the thickest chicken pieces reach 165°F (74°C).

Sources

1. USDA FoodData Central — April 2026 data release