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Dinner recipe · from the recipe book

Smoky Paprika Chicken Skewers with Roasted Roots

Juicy, smoky paprika-and-garlic chicken thigh skewers over crisp-edged potatoes and sweet carrots, finished with a cool lemon-dill yogurt sauce.

Smoky Paprika Chicken Skewers with Roasted Roots

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesscut into 1-1/2-inch pieces
  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 1/2-inch coins
  • 1½ medium160 gRed onioncut into 1-inch wedges
  • 2½ tbsp36 gOlive oil
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 2 tsp2 gDried oregano
  • 4 cloves12 gGarlicminced
  • 2½ tbsp40 gLemon juice
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ⅔ cup sprigs6 gFresh dillchopped
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes.
  2. In a large bowl, stir together half the olive oil, the smoked paprika, cumin, oregano, two-thirds of the garlic, half the lemon juice, half the salt and half the black pepper to make the marinade.
  3. Add the chicken thigh to the marinade, toss to coat and refrigerate for 20 to 30 minutes.
  4. Meanwhile, heat the oven to 425°F (220°C). On a rimmed sheet pan, toss the potato and carrot with the remaining olive oil, the remaining salt and the remaining black pepper.
  5. Roast the potato and carrot for 20 minutes.
  6. Thread the chicken thigh and red onion onto the skewers, alternating them.
  7. Stir the vegetables, push them to the edges and lay the skewers in the center of the sheet pan.
  8. Roast 20 to 25 minutes, turning the skewers once, until the chicken reaches 165°F (74°C) and the potatoes are tender and browned.
  9. While it roasts, stir the greek yogurt with the remaining garlic, the remaining lemon juice and the dill to make the sauce.
  10. Sprinkle the parsley over the skewers and vegetables and serve with the yogurt sauce.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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