Greek Chicken Skewer



  • ½ cup mayonnaise

  • ⅓ cup buttermilk

  • ½ cup fresh chives, chopped

  • ¼ cup fresh parsley, roughly chopped

  • ¼ cup fresh mint leaves

  • 2 Tbsp fresh tarragon, chopped

  • 1 tsp red chili flakes

  • 1 Tbsp  vinegar

  • 2 tsp capers

  • 6 garlic cloves, minced

  • Kosher salt and freshly ground black pepper, to taste

  • Chicken Skewers:

  • 2 lbs boneless, skinless chicken thighs, fat removed, cut into ½-inch pieces

  • Bamboo skewers, soaked overnight in water

  1. Chop all the herbs finely and add the rest of the ingredients. Set aside.

  2. Add the meat to a large Ziploc bag or bowl and pour half of the marinade over the chicken, leaving the rest for dipping. Let marinate for at least 2 hours or overnight.

  3. Preheat a gas grill.

  4. Fill each skewer with chicken.

  5. Cook for about 5 minutes on each side until the internal temperature reaches 165ºF.

  6. Serve the skewers with a drizzle of marinade over a bed of hummus. Serve with the other half of the marinade that was set aside for dipping.



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