Buttermilk-Garlic Chicken Kebabs

Ah yes, it was Sunday afternoon and we were wondering what to have for dinner. Sunday is always a good day to try new recipes. Maybe because we like to stay at home and laze around. So while I was reading the July issue of Canadian House and Home magazine, I saw this recipe and thought we should give it a try.


Did I say laze around? Well we did so we didn’t get to cooking the kebabs and decided to go out for dinner instead. It’s better for these chicken thighs anyway since they can be marinated for up to 24 hours.

So, we had them for dinner tonight. The verdict? It was delicious and pretty easy to make. Also, chicken thighs are more moist and flavourful (not to mention cheaper) than breasts. You can see below there are only two steps in this recipe.

16 boneless, skinless chicken thighs, about 5 lbs.
2 cups buttermilk
1 onion, coarsely chopped
5 garlic cloves, coarsely chopped
2 tbsp. dried oregano (or 1/4 cup chopped fresh)
juice and zest of 1 lemon
black pepper to taste
kosher salt
chopped fresh mint, optional

1. Cut each thigh into 1″ to 2″ chunks, trimming and discarding any visible fat. Combine buttermilk, onion, garlic, oregano, lemon juice and zest and pepper in a large ziplock bag. Add chicken, close and marinate in the fridge for up to 24 hours.


2. Soak 16 bamboo skewers in cold water for about 30 minutes. Preheat barbecue to high. Thread 6 to 8 chicken pieces onto each skewer, squeezing close together. Sprinkle generously with salt. Grease the hot grill with oil, place skewers on it and reduce heat to medium-low. Close lid and cook 15 to 20 minutes, turning once or twice, or until cooked through. Sprinkle with mint.



I’m sure they would have tasted even better with tzatziki but we settled for sour cream since that’s what we had in the fridge.

Mmmm, good thing there are some leftovers for tomorrow’s lunch!

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  1. uyen-chi
    Posted August 11, 2010 at 1:37 am | Permalink

    So yummy-looking!!

    • Ernskie
      Posted August 11, 2010 at 5:49 am | Permalink

      Thanks Uyen-chi! I’m just thinking of how I would re-create this when we can’t use the barbecue grill during winter.

  2. Posted August 12, 2010 at 1:18 pm | Permalink

    Oh my god you make the best recipe posts! Those look gooooood!

  3. Ernskie
    Posted August 12, 2010 at 6:33 pm | Permalink

    Thanks Mark! Gotta start watching the weight though. Good thing these kebabs are grilled!

  4. Kari
    Posted August 25, 2010 at 7:21 pm | Permalink

    You’re a life saver. My boss is coming to dinner tomorrow night and I’ve been planning to make these, but all of a sudden I can’t find my July issue! Thank goodness for google and your blog – what timing. Delicious, aren’t they? :)

    • Ernskie
      Posted August 25, 2010 at 9:15 pm | Permalink

      Hi Kari! You’re welcome. I’m glad you easily found it. They really are delicious and very easy to make. I’m sure your boss will love them and probably ask for the recipe.

  5. Wendy
    Posted August 31, 2010 at 3:16 pm | Permalink

    I’m so glad to have found this! I saw it at a hair salon the other day, copied it down, and managed to lose the recipe. I can’t wait to try it! I seem to recall that it was paired with greens tossed with a grilled lemon vinaigrette. I was wondering if you by any chance have that recipe as well. At the time, I wasn’t interested but now I’m thinking it sounds good…

    • Ernskie
      Posted September 1, 2010 at 7:54 pm | Permalink

      Hi Wendy! You’re correct. There is a salad and even flatbreads that were paired with the chicken kebabs. It’s actually a pretty simple recipe and I’m just going to add it here in my reply.

      Romaine Salad with Grilled-Lemon Vinaigrette

      1 large lemon, halved
      1/2 tsp kosher salt
      black pepper
      1/2 cup olive oil
      3 hearts of romaine lettuce, shredded
      2 ripe but firm avocadoes, peeled and sliced
      1 red onion, sliced into rings

      Preheat barbecue to high. Grill lemon, cut sides down, until marked by the grill, about 3 to 4 minutes. Remove and let cool.

      Juice the lemon into a salad bowl and whisk in salt and pepper. Whisk in olive oil until emulsified. Toss with shredded romaine and top with sliced avocadoes and red onion.

      There you have it! Don’t forget to tell me how it turned out since I haven’t tried it yet.

      • Wendy
        Posted September 2, 2010 at 9:50 am | Permalink

        Thank you SO much! That’s great! My chicken is marinating as we speak. I’ll let you know about the salad – sounds simple but tasty.

        • Ernskie
          Posted September 5, 2010 at 8:13 pm | Permalink

          You’re welcome Wendy! So how was the chicken and the salad?

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