These grilled chicken skewers need to be at your next BBQ party.

Time: 2 hr 10 min


  • 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
  • Chicken Skewers:
  • 2 lbs boneless, skinless chicken thighs, fat removed, cut into ½-inch pieces
  • Bamboo skewers, soaked overnight in water


  • 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.