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Chicken skewers with olive and sundried tomato relish

Whether you're planning a celebratory party of your own, or simply looking for a delicious new family dinner idea, Chef Lynn's chicken skewers are sure to be a crowd pleaser. 



For the chicken skewers:

  • 3 cloves garlic, minced
  • 3/4 cup beer
  • 1/3 cup honey
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard
  • 1/4 cup soy sauce
  • 1 tablespoon olive oil
  • 4 chicken breasts cut into small cubes

For the olive and sundried tomato relish:

  • 1/4 cup cucumber, small dice
  • 1/4 cup red onion, small dice
  • 1/4 cup yellow pepper, small dice
  • 1/4 cup red pepper, small dice
  • 1/2 cup cherry tomatoes, cut in halved
  • 1/4 cup black olives, chopped
  • 1/4 cup sundried tomatoes, chopped
  • 1/3 cup feta, crumbled
  • 1/2 lemon juiced
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon olive oil
  • Salt and pepper


For the chicken skewers:

  1. Cut chicken in small pieces, about 4 centimeter cubes.
  2. In a medium bowl whisk all the ingredients together. Add chicken, there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least two hours to 24 hours.
  3. Fire up the grill.
  4. Thread chicken on skewers, about five pieces per skewer. Do not throw away the leftover marinade.
  5. Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken. Grill until chicken is cooked through.

For the olive and sundried tomato relish:

  1. Mix all ingredients in a bowl, season with salt and pepper.

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