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Mediterranean chicken skewers drizzled with pesto aioli on a white plate.

Mediterranean Chicken Skewers

Flavourful mediterranean chicken skewers with vibrant veggies & drizzled with dairy-free pesto aioli. Makes for a perfect skin-loving recipe.
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Servings: 14 skewers
Author: Katie Stewart

Equipment

  • 14 skewers (wooden or stainless steel)

Ingredients

For the marinade:

  • ½ cup avocado oil
  • ¼ cup coconut aminos (sub wheat-free tamari)
  • 4 cloves garlic (minced)
  • 1 whole lemon (juiced)

For the skewers:

  • 3 large large chicken breasts (cut into 2” chunks)
  • 1 red onion (cut into chunks)
  • 2 zucchini (cut into 1” chunks)
  • 12 oz. grape or cherry tomatoes (340g container)

For the pesto aioli:

  • ½ cup mayo (see notes)
  • ½ cup pesto (see notes)
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp sea salt

Instructions

For the marinade:

  • In a large bowl (big enough to fit all the chicken), mix together all the ingredients for the marinade.
  • Add cubed chicken to the marinade and coat thoroughly. Cover and let marinate in the fridge for at least 30 minutes or up to 8 hours.

For the pesto aioli:

  • Combine all the ingredients in a small bowl.
  • Cover and keep refrigerated until ready to serve the skewers.

To assemble and cook:

  • While the chicken marinades, soak the wooden skewers in a shallow dish of water for at least 30 minutes. This prevents them from burning or catching on fire during cooking.
  • When you’re ready to assemble, rotate between threading chicken, red onion, zucchini and tomatoes onto the skewer. Add as many of each as you’d like until you’ve filled the skewer. Leave enough room on the ends to be able to pick up for eating later.
  • Set any remaining marinade to the side.
  • Sprinkle with your desired amount of unrefined sea salt (do this just before cooking to prevent drawing moisture out of the chicken).
  • Place assembled skewers on a preheated grill or flat top (medium heat).
  • Brush the skewers with remaining marinade and turn frequently while cooking.
  • Cook for 5 to 10 minutes or until the chicken is cooked through*.
  • Serve immediately alongside the pesto aioli.

Notes

  • Cooking: These can be cooked on a BBQ, flat top grill, pan, air fryer or in the oven. For this recipe I used our stove’s flat top grill.
  • Perfect Cooked Chicken: use a meat thermometer to check for an internal temperature of 165F to ensure the chicken is cooked.
  • Mayo: I’ve made this aioli recipe with Chosen Foods Classic Avocado Oil Mayo and Follow Your Heart’s Grapeseed Oil Vegenaise. Both options turn out great.
  • Pesto: I used my homemade Kale & Basil Pesto for this recipe. I’ve also used Sunflower Kitchen’s Basil Pesto. Both options are dairy and nut free.