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Green Goddess Chicken Skewers

Stella Star Ingredient: Fresh Herb Medley


  • 1/3 cup buttermilk
  • 1/2 cup fresh chives, chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup fresh mint leaves
  • 2 tablespoons fresh tarragon, chopped
  • 1 teaspoon red chili flakes
  • 1 tablespoon champagne vinegar
  • 2 teaspoons capers
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • Chicken Skewers:
  • 2 pounds boneless, skinless chicken thighs, fat removed, cut into 1/2-inch pieces
  • Bamboo skewers, soaked overnight in water
  • To serve:
  • Labne
  • Zaatar
  • Pomegranate seeds


  1. Place all marinade ingredients in the bowl of a blender or food processor fitted with a chopping blade and blend or pulse until smooth, about 45 seconds. Set aside.
  2. Add the meat to a large Ziploc bag or bowl and pour half of the marinade over the chicken, leaving the rest for dipping. Let marinate for at least 2 hours or overnight.
  3. Preheat a gas grill or cast-iron grill pan over medium-high heat.
  4. Fill each skewer with chicken, making sure to tightly pack the meat, leaving a 2 or 3-inch exposed end for easier handling.
  5. Place chicken skewers in a single layer on the hot grill pan and cook for about 5 minutes on each side until the internal temperature reaches 165°F.
  6. Serve the skewers with a drizzle of marinade over a bed of hummus or labneh, seasoned with olive oil, zaatar, flaked sea salt and pomegranate seeds.