Recipe: Green Goddess Chicken Skewers
Today, I would like to introduce a wonderful recipe called Green Goddess Chicken Skewers. Marinaded herby, garlicky goodness, these grilled chicken skewers need to be at your next BBQ party.
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 champagne vinegar
2 tsp capers
2 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
2 lbs boneless, skinless chicken thighs, fat removed, cut into ½-inch pieces
Bamboo skewers, soaked overnight in water
Let's get Cooking...
Place all marinade ingredients in the bowl of a blender or food processor fitted with a chopping blade and blend or pulse until smooth, about 45 seconds. Set aside.
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.
Preheat a gas grill or cast-iron grill pan over medium-high heat.
Fill each skewer with chicken, making sure to tightly pack the meat, leaving a 2 or 3-inch exposed end for easier handling.
Place chicken skewers in a single layer on the hot grill pan and cook for about 5 minutes on each side until the internal temperature reaches 165ºF.
Serve the skewers with a drizzle of marinade over a bed of hummus or labneh, seasoned with olive oil, zaatar, flaked sea salt and pomegranate seeds.
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