Chicken skewers

Cooking time
  • Chicken
  • Extra Mild
  • That’s oven cooked

Perfect as a party snack, treat, or a summery picnic style lunch.

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Find out about Lemon & Herb marinade

  • 12 Chicken thighs, deboned and skinless
  • 4T Olive tapenade
  • 12 Basil leaves
  • 12 Sundried tomatoes
  • 4  Skewers*
  • ½ Cup Nando’s Marinade 

To serve (optional):

  • Spicy potato wedges or couscous
  • Nando’s PERinaise


  1. Place each chicken thigh fillet onto a board and open it up.
  2. Spoon a little of the tapenade into the centre of each thigh and top with a basil leaf and a piece of sundried tomato.
  3. Roll the thigh up, to enclose the filling, and thread it onto a skewer (3 per skewer).
  4. Brush a generous amount of the Nando’s Marinade onto each skewer and leave to marinate for 30 minutes.
  5. Preheat the oven to 180˚C.
  6. Place the skewers onto a lightly oiled baking tray, brushing with more marinade, and bake for 10 – 15 minutes or until golden brown and cooked through.
  7. Serve with spicy potato wedges or couscous.
*Use a bay leaf branch or olive leaf branch as a skewer, alternatively use bamboo skewers. Soak your skewers for 20 minutes to prevent them from burning.