Chicken Skewers with Sun-Dried Tomato Marinade

Chicken Skewers with Sun-Dried Tomato Marinade

By on October 19, 2015



  • 12 bamboo skewers
  • 1.2kg chicken thigh fillet, trimmed
  • Chris’ Traditional Tzatziki Dip and Tabouli, to serve

For the Marinade:

  •  cup sun-dried tomato halves, chopped
  • 1 ½ tsp fresh garlic, peeled and chopped
  • 2 tbsp extra virgin olive oil
  • ¼ cup warm water
  • 1 pinch fresh cracked black pepper
  • 1 pinch smoked paprika


  • Soak skewers in a shallow dish of cold water for 30 minutes. Drain
  • Meanwhile, make marinade. In a small food processor, add the sun dried tomatoes, garlic, olive oil, warm water, pepper and smoked paprika. Process until almost smooth, about 30 seconds. Refrigerate until required
  • Cut chicken into 3cm cubes. Thread onto skewers. Arrange in a baking dish and cover with the marinade. Turn to coat
  • Cover the marinated skewers with cling wrap and refrigerate for at least 1 hour
  • Remove skewers from marinade. Preheat a barbecue plate on high heat until hot. Cook skewers, basting with any leftover marinade, for 3 minutes each side, or until cooked through. Serve while warm with some tabouli and Chris’ Traditional Tzatziki Dip

Chicken Skewers 1