Easy spicy chicken skewers

Easy spicy chicken skewers


  • 1 long fresh green chilli, deseeded, chopped
  • 1 garlic clove, chopped
  • 2/3 cup fresh continental parsley leaves
  • 2/3 cup fresh coriander leaves and stalks
  • 2 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 80ml (1/3 cup) extra virgin olive oil
  • 800g Cammaroto Poultry thigh fillet cut into 3 pieces 
  • 2 large zucchini, thickly sliced
  • 2 red capsicums, deseeded, cut into 1.5 x 4cm strips
  • 1 small red onion, cut into small wedges
  • Chargrilled lemon wedges, to serve


Step 1

Place the chilli, garlic, parsley, coriander, cumin and cardamom in a small food processor. Process until coarsely chopped. Add 60ml (1 ⁄4 cup) oil. Process until combined. Transfer to a bowl. Season well. Cover and set aside for 15 minutes to develop the flavours.

Step 2

Meanwhile, thread the chicken, zucchini, capsicum and onion onto 12 metal or presoaked bamboo skewers

Step 3

Transfer two-thirds of the sauce to a small serving bowl and set aside.

Step 4

Preheat a barbecue grill or chargrill pan on medium-high. Add the remaining 1 tbs oil to the remaining sauce. Brush all over the skewers. Cook the skewers, turning and brushing with more of the sauce, for 8-10 minutes or until golden. Serve the skewers with the reserved sauce and chargrilled lemon wedges to squeeze over.