Chicken Lemon and Oregano Kebabs

Lemon, oregano and chicken is a flavour combination made in heaven. These kebabs are so easy to make and perfect for the whole family. If you’re short of time simply marinate and cook the chicken without threading it on the skewers. All the ingredients for this recipe are now available at your local Ritchies supermarket.




Preparation time

15 mins

Cooking time

10 mins


  • 8 chicken thigh fillets
  • 2 tablespoons of fresh finely chopped oregano or 2 teaspoons of dried oregano
  • juice and zest of 1 lemon
  • 3 tablespoons of extra virgin olive oil
  • 2 large cloves of garlic crushed
  • sea salt and freshly ground black pepper
  • 10-12 soaked wooden skewers
  • for the salad
  • 4 large ripe tomatoes or 8 heirloom tomatoes cut in rough slices
  • ¼ red onion peeled and finely sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh basil leaves finely sliced or torn
  • sea salt and freshly ground black pepper


1. Trim each thigh fillet removing any fat or bone, and cut into three or 4 even sized pieces . Place the chicken pieces in a large bowl. Add the herbs, juice and zest of the lemon, olive oil, garlic and salt and pepper. Mix well, cover the bowl and allow to marinate for at least ½ an hour or overnight in the refrigerator.

2. Preheat a BBQ or grill to medium high. Tread 3 pieces of chicken on each soaked skewer, and repeat until all the chicken is used up. BBQ or grill the kebabs turning once until they are starting to brown and are fully cooked through, normally around 6-7 minutes on the first side and about 4 minutes on the second.

3. Rest the kebabs for 5 minutes before serving and use this time to quickly make the salad. Simply layer all the salad ingredients on a plate or serving bowl. Season with salt and pepper and drizzle with extra virgin olive oil top with basil leaves. Serve the kebabs with the salad and warm crusty bread. Serves 4.

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