Chicken, Sage and Vermouth Skewers
Photography by Aaron McLean.
When assembling the skewers, make sure the chicken pieces will be in direct contact with the base of the pan to ensure they cook through. White wine can be substituted for the vermouth and rosemary for the sage.
Serves: 4-6
INGREDIENTS
650 grams boneless chicken thighs, skin-off
¼ cup dry vermouth
2 cloves garlic, crushed
1 tablespoon finely chopped sage leaves
1 teaspoon freshly ground pepper
2 tablespoons olive oil
To assemble
2 zucchini
Gremolata
2 tablespoons each chopped fresh parsley and mint
zest 1 lemon
1 garlic clove, crushed
To serve
lemon wedges
10 x 18 cm skewers (if wooden, soak in water for 30 minutes)
METHOD
Cut the chicken into 2 cm pieces. Combine all the remaining ingredients in a bowl and stir in the chicken. Cover and refrigerate for up to 24 hours.
To assemble: Use a vegetable peeler to cut long thin strips of zucchini.
Gently concertina the zucchini and thread onto the skewers alternating with the chicken. Season.
Heat a sauté pan with a little oil and cook the skewers over a medium heat until the chicken is cooked through.
Gremolata: Place the ingredients on a board and chop together finely.
To serve: Arrange the skewers on a platter and scatter with the gremolata. Serve with lemon wedges.
Pantry note: Vermouth is a fortified wine flavoured with botanicals. Available from liquor stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!