Grilled Chicken Skewers with Lemons and Salsa Verde

August 3, 2012 by Kenmore

Dress up these grilled chicken skewers with a freshly made green salsa.


preparation time
60 mins

cook time




1 teaspoons marjoram or oregano leaves

0.25 cup mint leaves packed

1 cup flat leaf parsley packed

1 clove garlic peeled

1 salt-packed anchovy rinsed and bones removed

1 tablespoons salt-packed capers rinsed thoroughly

0.5 lemon juiced

0.75 cup extra virgin olive oil

1 teaspoons kosher salt

1.5 pounds boneless chicken thighs cut into one-inch cubes

1 large loaf country bread, such as ciabatta cut into 1-inch cubes, toasted for 10 minutes at 350 F

2 large lemons sliced and cut in half across the center into half-inch thick half moons

16 10-inch skewers soaked to prevent burning


Salsa Verde

Put all the ingredients in a blender and pulse until smooth. Pour half in one large bowl and half in another large bowl.


Toss the chicken with the salt. Transfer the cubed chicken into one of the bowls with the salsa verde and toss to coat. Put the toasted bread cubes in the second bowl with the salsa verde and toss to coat. To make the skewers, thread a bread cube on the skewer, then the chicken and the lemon slice. Repeat two more times (each skewer has 3 pieces of bread, 3 pieces of chicken and 3 lemon slices).


Heat on grill over medium heat for 15 minutes. Turn the grill to medium-low heat and cook the skewers for 7 minutes per side until done. Or, cook the skewers in an oven at 325 degrees for 15 minutes.

For Kids

Don't toss chicken in the salsa verde - just skewer and bread it without the lemon.

For Leftovers

Reheat and serve the skewers again or freeze them and reheat in a 350 degree oven for 3 minutes. You can also unskewer the chicken and put in a baking pan, cover with cheese, bake and serve as a strata.

Simple Substitutions

Oil-packed anchovies work fine - or can be left out completely.

Healthier Options

Use chicken breast meat vs. thigh meat (It's not as flavorful, but is lower in fat.) Try using tomatoes, zucchini and summer squash instead of chicken. Recipe created by Parties That Cook


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