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MARINATED CHICKEN SKEWERS

A Mediterranean-inspired favourite: olive oil-marinated chicken skewers served with cooling tzatziki and warm flatbread for a fresh, flavour-packed feast

Ingredients

Serves:
  • 600 g chicken thigh fillets, boneless and skinless, cut into 3cm pieces
  • 80 mL Olivani Pure Olive Oil (Olivani Olive Oil Pure 4 l)
  • 3 each cloves garlic, finely grated
  • 5 mL dried oregano
  • 5 mL ground cumin
  • 2.5 mL smoked paprika
  • 1 each lemon's zest
  • 6 g salt
  • each Cracked black pepper
  • 8 each wooden or metal skewers
  • 2 each Lebanese cucumbers
  • 6 g salt
  • 260 g thick Greek yoghurt
  • 2 each cloves garlic, finely grated
  • 5 mL Olivani Pure Olive Oil
  • 5 mL lemon juice
  • 10 mL fresh dill, finely chopped
  • each Salt and black pepper
  • 1 each lemon, cut into wedges
  • each Small handful flat leaf parsley, leaves picked
  • each extra Olivani Pure Olive Oil to drizzle
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  • Olivani Olive Oil Pure 4 l

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Method

CHICKEN SKEWERS
600g chicken thigh fillets, boneless and skinless, cut into 3cm pieces
80ml (⅓ cup) Olivani Pure Olive Oil
3 cloves garlic, finely grated
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
Zest and juice of 1 lemon
1 tsp salt
Cracked black pepper
8 wooden or metal skewers
TZATZIKI
2 Lebanese cucumbers
1 tsp salt 260g (1 cup) thick Greek yoghurt
2 cloves garlic, finely grated
1 tbsp Olivani Pure Olive Oil
1 tbsp lemon juice
2 tbsp fresh dill, finely chopped
Salt and black pepper
TO FINISH
1 lemon, cut into wedges
Small handful flat leaf parsley, leaves picked
Extra Olivani Pure Olive Oil, to drizzle

  1. If using wooden skewers, soak in cold water for at least 30 minutes. Combine the Olivani Pure Olive Oil, garlic, oregano, cumin, smoked paprika, lemon zest, lemon juice, salt and black pepper in a bowl. Add the chicken pieces and toss thoroughly to coat. Cover and marinate in the fridge for at least 2 hours or overnight.
  2. Make the tzatziki while the chicken marinates. Grate the cucumbers coarsely and place in a colander. Toss with the salt and leave to drain for 15 minutes, then squeeze out as much liquid as possible with your hands. Combine the drained cucumber with the Greek yoghurt, grated garlic, Olivani Pure Olive Oil, lemon juice and dill. Season well with salt and black pepper. Cover and refrigerate until needed.
  3. Thread the chicken pieces onto the skewers, about 4 to 5 pieces per skewer. Heat a chargrill pan or barbecue to high heat. Grill the skewers for 4 to 5 minutes per side, turning once, until well charred on the outside and cooked through. Rest for 2 minutes.
  4. Arrange the skewers on a platter and a generous bowl of tzatziki for dipping. Scatter over the parsley leaves and finish with a drizzle of Olivani Pure Olive Oil and lemon wedges.