Chicken Skewers with Chopped Cucumber, Arugula & Olives

Skewers are a regular feature in al fresco Italian dining. There they are known as spiedini and these Chicken Skewers are served with a very flavorful tapenade of cucumbers, arugula and olives.

Chicken Skewers with Chopped Cucumber, Arugula & Olives 

Print This Recipe Total time Yield 4Source La Cucina ItalianaPublished

serves 4


  • 1.75 pound boneless chicken thighs, cut into 32 pieces
  • ½ cup dry white wine
  • 2 clove garlic, thinly sliced
  • sea salt
  • freshly ground black pepper, as needed
  • oil for grill
  • 1 cup finely chopped, peeled and seeded cucumber
  • ⅓ cup finely chopped arugula
  • ⅓ cup finely chopped lindsay kalamata olives
  • .75 teaspoon fresh thyme leaves
  • ¼ teaspoon red pepper flakes
  • very good olive oil for drizzling


In a large bowl, combine chicken, wine, garlic, and rosemary; stir to combine. Cover mixture and marinate at room temperature for 30 minutes. Prepare a charcoal grill for direct-heat cooking over medium-hot coals (medium-high for gas). Thread chicken pieces onto 8 skewers season with salt and pepper. Grill skewers on a lightly oiled grill rack, turning frequently, until chicken is cooked through, about 10 minutes. Transfer skewers to a large serving plate. In a bowl stir together cucumber, arugula, olives, theme and red pepper flakes. Spoon mixture over skewers and drizzle with olive oil.