Lemony Mediterranean Chicken Skewers with Artichoke Hummus, Cucumber & Olives

These Mediterranean chicken skewers from are perfect for summer, with a lemony spiced marinade that pairs perfectly with this creamy bean-less artichoke dip.

Please note that prep times don’t include marinade time, since the chicken can be marinaded for as little as an hour or overnight, if you like. The full batch of artichoke hummus here makes a little over 2 cups / 500 g, so you will have leftovers… maybe!



For the chicken skewers:

For the artichoke hummus:

To garnish:


  1. CHOP: Trim the chicken thighs of any stray pieces of fat, then chop each one into 1 1/2 inch / 4 cm sized pieces. Add the chicken thigh pieces to a large bowl or freezer bag.
  2. MARINADE: In a large wide mouthed mason jar, add all of the marinade ingredients, from the oil through to the optional black pepper, if using. Use an immersion blender to blend into a smooth marinade, then pour it over the chicken pieces. Toss to coat the chicken evenly, then either seal up the freezer bag or tightly cover the bowl and refrigerate for at least 1 hour, or up to overnight.
  3. HEAT: Pre-heat your grill. If using a Traeger model like mine, set it on the Smoke setting for 5 minutes with the lid open first. Then set the temperature to High / 450F, close the lid and let it pre-heat for about 15 minutes or so, until it comes to temperature.
  4. BLEND: While the grill is pre-heating, make the artichoke hummus. Make sure to measure the weight of the artichokes out after they have been drained – I like to lightly squeeze them in my hands to make sure they don’t have any excess water that will make the hummus runny, rather than creamy. Add all of the ingredients to the bowl of a food processor, process until creamy but not quite smooth. Taste and add additional lemon or season with salt, to taste, if you like. Cover and refrigerate the hummus while you prep & cook the chicken.
  5. SKEWER: Make sure that you’ve pre-soaked the skewers in water for at least 30 minutes beforehand if you’re using wooden / bamboo skewers that might burn on a hot grill. Shaking off the excess marinade as you go, thread the chicken pieces onto skewers, folding the pieces over so that they’re skewered at two points, which will hold them in place more firmly.
  6. GRILL: Place the chicken skewers directly on the grill grates and close the lid. Cook for 15 minutes, then turn the skewers over so that both sides have their time directly on the grates. Close the lid and cook until the internal temperature of the chicken is 165 F / 73 C, about 5 – 10 minutes, depending on the thickness of your chicken. Remove the chicken from the grill and let it rest.
  7. SERVE: Swirl the artichoke hummus in the bottom of a large bowl or platter. Place the chicken skewers on top, along with the sliced cucumber, green olives and fresh lemon. Drizzle the artichoke hummus with a little extra olive oil, if you like!


Since the combined components of this dish call for a lot of lemon juice, I’ll often use a high quality, preservative free bottled lemon juice, like this one. However, if you are using fresh lemons, add some of the zest into the marinade, too!

Removing the germ is optional, but I prefer to do so when using it raw in something that may sit in the fridge a few days, as I find whole garlic cloves will become more pungent over time. With the germ removed, that doesn’t seem to happen, which prevents the artichoke hummus becoming too bitter or pungent when I come to finish up the leftovers! If that doesn’t bother you, or you really love a strong garlic flavor, leave it in.

I kept this recipe AIP elimination phase friendly, but if you’ve reintroduced seeds without issue, adding a smidge of tahini to the artichoke hummus would be lovely!

Don’t have a grill or just want to make these inside? Thread the skewers and bake them in a 425F / 220 C oven, turning once, until they reach an internal temperature of 165 F / 75 C, about 25 minutes.