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Serve these skewers alone or alongside couscous or stuffed into warm pita bread with a bit of hummus and chopped tomato. In the adventurous dish, the olives and lemons take on bigger roles, with green olives being the star and marinated lemon slices contributing fascinating flavors and color to the plate.

Jamie Purviance
Recipe by Oxmoor House April 2011

Gallery

Credit: Tim Turner

Recipe Summary test

prep:
15 mins
marinate:
5 mins
grill:
8 mins
total:
28 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine the marinade ingredients. Add the chicken thigh pieces and toss to coat thoroughly. Let the chicken marinate at room temperature for 5 to 30 minutes before grilling.

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  • Prepare the grill for direct cooking over medium heat (350° to 450°F).

  • Thread the chicken pieces onto skewers, alternating chicken pieces with olives. Brush the cooking grates clean. Grill the skewers over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

  • Note: If using bamboo skewers, soak in water for at least 30 minutes.

Source

© 2011 Weber-Stephen Products LLC. Recipe from Weber's Time to Grill™ by Jamie Purviance. Used with permission.

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