Cook chicken skewers like a pro with Curtis Stone’s no-fail recipe for BBQ chicken skewers and Pico de Gallo. Perfect for family dinners or entertaining guests, these skewers are full of delicious flavours and served alongside Curtis’ take on a traditional Mexican salsa. Keep watching for helpful tips on coating chicken, which skewers to use and how to cook on a BBQ or grill. Taking just 15 minutes to prepare and 10 minutes to cook, this Curtis Stone recipe for chicken thigh skewers will quickly become a family favourite.
Full recipe: https://www.coles.com.au/recipes-inspiration/recipes/curtis-stones-chicken-skewers-with-cucumber-pico-de-gallo. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips: @coles
Curtis Stone’s chicken skewers with cucumber pico de gallo
Serves 4 Cooking 10 mins Prep 15 mins
8 Coles RSPCA Approved Chicken Thigh Fillets, each cut crossways into 3 pieces
2 tbs extra virgin olive oil
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground paprika
4 Coles Bakery White Flatbreads*
Greek-style yoghurt, to serve
Cucumber pico de gallo
2 vine-ripened tomatoes, chopped
1 Lebanese cucumber, chopped
1/2 cup mint leaves
2 spring onions, finely chopped
1 long red chilli, seeded, finely chopped (optional)
2 tbs lemon juice
1 garlic clove, finely chopped
2 tbs extra virgin olive oil
1. In a large bowl, combine the chicken, oil, coriander, cumin and paprika. Season with salt and pepper. Thread the chicken onto 8 metal or soaked bamboo skewers.
2. Heat a barbecue grill or chargrill on medium-high. Add the chicken skewers and cook, turning occasionally, for 10 mins or until the chicken is lightly charred and cooked through. Transfer to a plate and cover to keep warm.
3. Meanwhile, to make cucumber pico de gallo, combine tomatoes, cucumber, mint, spring onions, chilli, if using, lemon juice, garlic and oil in a medium bowl. Season with salt.
4. In a frying pan over medium-high heat, cook each flatbread for 1 min each side or until heated through but still pliable.
5. Divide the flatbreads among serving plates. Top with the cucumber pico de gallo, chicken and yoghurt. Serve with any remaining cucumber pico de gallo
Want more easy recipes? Check out our ‘Cook with Curtis Stone’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuKeKDdL3b3FsqEoilw8Nstl, which includes:
Curtis Stone’s Parmesan Crusted Chicken Thighs | Cooking with Curtis Stone | Coles: https://youtu.be/NORUrY_KiPU
Curtis Stone’s Roast Chicken Thighs with Grapes and Rosemary | Cooking with Curtis Stone | Coles: https://youtu.be/vAWDGjAyzms
Pork Roast with Greek-Style Honey-Mustard Sauce: https://youtu.be/x3Yi5M3s93g
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00:00 – Intro
00:36 – How to cut chicken thighs into skewers
00:54 – How to make marinade
01:33 – How to make skewers
02:00 – How to cook skewers
02:30 – How to make pico de gallo
03:22 – How to toast flatbread
03:42 – How to know when chicken is cooked
04:12 – How to assemble
04:56 – Final dish
chicken thighs it’s one of the first things I reach for why because they are delicious they are always succulent and juicy and the flavor of course is [Music] fantastic I’m going to make some chicken skewers marinade them we’re going to cook them on a grill but you can also cook them outside on the barbecue and then the accompaniment really world is your oyster I’m going to toast some flatbreads and I’m also going to make a bit of a Pico DEA which is kind of like a little salsa but we’re going to use lots of cucumber so it’s a really nice fresh one all we need to do is cut the chicken thighs and then we’re going to marinade them and skew them so grab a sharp knife and just take that chicken thigh open it up like that and cut it into three pieces just like that really really simple and the idea here is that they’re relatively uniform in size and shape and that way they’ll cook nice and evenly pick them up and stick them straight into a large bowl and then we marinate so what whatever spices you like or spices that you can use you can really go crazy but I’m going to keep it pretty simple I’ve got paprika cumin and corander and then you just toss so you can use your hand you can use a spoon you can use tongs I’m going to add a little salt of course the great thing about using some kind of dry rub or marinade is you get lots of flavor into the chicken and it will penetrate that protein beautiful okay just a little bit of olive oil and then we build our skewers what I do with mine is I pick it up and just kind of thread straight through each piece of thigh and then push it down now I like using the stainless steel skewers um but you can use the wooden ones as well you do need to soak them in water before you actually skew the protein onto it and that just stops them from splintering so just sort of flatten it out and that’s going to help it cook nice and evenly it is time to cook these chicken skewers so all I’m going to do is put a tiny little drizzle more oil both for flavor and also to make sure nothing sticks pick up those skewers and just stick them just like that you can flatten them down just a little just to make sure that you get in good contact with the heat you’re going to cook them for maybe 3 or 4 minutes on either side turn them we’ll turn them a couple of times and we’re just going to make sure that they’re perfectly cooked through now a Pico DEA is a salsa right so all you’re going to do is keep the tomatoes and all the ingredients raw I’m actually using a little spring onion over here I’ve got some garlic I’ve got lots of cucumber this is a long red chili if you’re doing it for the kids you might want to put this much if you’re doing it for someone that loves the spice go for it and instead of using coriander which is typically um found uh in a p of go to guia I’m actually using a little mint to give it some really lovely freshness for the chicken and the last two ingredients of course are the liquids we’re going to use a little lemon juice and zest and some olive oil season it with salt and then what I want you to do is just go underneath flip that baby over oh yeah look at that beautiful CH that we’re already starting to get what I want you to do is grab one of these beautiful big flat breads you get these straight out of the pack from cold drop it into a nice hot pan and we’re just going to toast it really really just to warm it through if you wanted to throw them in the oven you could do that as well so you just spin them around make sure they’re hot on both sides and that’s it now I know the golden question you’re all wondering how do I know when my chicken is cooked grab yourself a small knife and just Pierce just a little bit cut all the way through to the skewer and then press right beside it now if pink juice kind of comes out of that little incision you’ll know that it’s not quite done but if clear liquid or nothing at all comes out you’re ready to go and my chicken is ready to go once it comes off the grill you need to let it rest for just a couple of minutes it is dinner time so this is what you do grab one of those beautiful flatbreads straight off the pile go ahead and grab one of those skewers of chicken of course remove the skewer just like that then load it up with that beautiful pic DEA that already looks pretty special but here’s another thing that I like to do I reach for the Greek yogurt it’s creamy it’s fabulous it gives a little tartness cracker pepper I kind of think this looks like the perfect week night dinner and the great news is it’s a really generous portion of chicken so there’ll probably be some leftovers which is great in sandwiches or tossed over your favorite salad for later in the week delicious midweek dinners yes please I mean I think that’s pretty special if you’re after more great week night dinners for the family at to calls.com click on the links below to check out my recipes and don’t forget to subscribe