Chicken Skewers Recipe

Prep and Marinate

Trim excess fat from the chicken thighs and cut into 1 1/2-inch cubes. In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, kosher salt and black pepper. Add the chicken, toss to coat thoroughly, cover and refrigerate at least 30 minutes and up to 4 hours.

Soak Skewers (if wooden)

If using wooden skewers, submerge them in water for at least 30 minutes before assembling to prevent burning.

When ready to cook, thread marinated chicken pieces onto skewers leaving a little space between pieces for even cooking. Preheat grill or grill pan to medium-high (about 400°F / 200°C).

Grill the skewers 4–5 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and the exterior is nicely charred. Transfer to a plate and let rest 5 minutes before serving.

While chicken marinates, prepare the vegetables: cut the red bell pepper into 1-inch pieces, separate red onion into wedges, slice zucchini into 1/2-inch rounds, halve cucumber and slice, and leave cherry tomatoes whole.

Toss bell pepper, onion and zucchini with 1 tbs olive oil and a pinch of salt and pepper. If you prefer them charred on the skewers, thread them between chicken pieces (alternate) when assembling. Otherwise roast or grill in a grill basket: preheat to medium-high and cook vegetables 8–10 minutes until slightly charred and tender, turning once.

In a large bowl combine mixed greens, sliced cucumber, cherry tomatoes and chopped parsley. Whisk 1 tbs olive oil with 1 tsp red wine vinegar, 1 tsp salt and 1 tsp black pepper; drizzle over greens and toss just before serving.

In a food processor or blender combine drained chickpeas, Kalamata olives, tahini, 1 tbs lemon juice, minced garlic, warm water, 1 tsp olive oil and 1 tsp salt. Blend until smooth and creamy, scraping down the sides as needed. If too thick, add up to 1 tbs more warm water to reach desired consistency.

Transfer hummus to a small bowl, drizzle with a little olive oil and reserve at room temperature until serving.

In a small bowl whisk together Greek yogurt, lemon zest, 2 tbs lemon juice, orange juice, honey, minced garlic, 1 tsp olive oil, salt and black pepper until smooth. Taste and adjust acidity or sweetness (add more lemon or honey) to balance. Chill briefly if you prefer a cooler sauce.

Warm pita bread in a 350°F (175°C) oven for 5 minutes or wrap in foil and heat on the grill for 2–3 minutes per side. Keep covered so they stay soft.

Arrange chicken skewers on a serving platter with grilled/roasted vegetables alongside. Spoon Kalamata hummus onto the platter and drizzle citrus sauce over the chicken or serve in a small bowl for dipping. Garnish with extra parsley, lemon wedges and a light drizzle of olive oil over everything. Serve warm with pita and the mixed salad on the side.

Leftovers: store chicken and sauces separately in airtight containers in the refrigerator for up to 3 days.