Spiced Chicken Skewers

IMG_8329These little chicken skewers are so moist and flavourful, that no dipping sauce is required, or wanted. Served with a trio of summer salads they make for a lovely al fresco meal. The meat is good served cold in a salad the next day for lunch, or using a smaller skewer, and threading on only one piece of chicken, they are great as an appetizer, year round.8 servings


1 c plain Greek yogurt

2 limes – zest & juice

1 orange – 1 T zest & 3 T juice

1 T cumin

1 t turmeric

1 t coriander

1 t saffron

1 T salt

1 T pepper

6 cloves of garlic, minced

1 yellow onion

5# boneless, skinless chicken thighs

48 – 6” bamboo skewers



Make the marinade by putting the first 10 ingredients into a processor, and process for about 10 seconds.IMG_8319


Pour into a large bowl.

Cut the onion in half lengthwise, and crosscut into thin slices. Break apart and add into the marinade mixture. Stir in.

Cut each chicken thigh into 3 pieces, cut off the small side, and cut the larger side into two.

Mix all the chicken into the marinade, and cover.IMG_8323

Refrigerate for up to 4 hours.

An hour before cooking put the skewers into a shallow container. Add enough water that they can all soak.IMG_8325

Half an hour before cooking, take the chicken out of the fridge.

Thread two pieces of chicken (with any onion that sticks to them) on to a skewer. Repeat until all the chicken has been used.

Discard remainder of marinade & onions.

With a grill at medium heat, cook the skewers for about 4 minutes on each side. Using tongs to turn them.IMG_8326

Hold cooked chicken skewers in a 200° oven on a baking sheet, until all are grilled.IMG_8327

Arrange on a platter and dust with a bit of sumac.


Alternately, serve with thin slices of lime and orange.

Click here for printable version.

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