Jamie Oliver Chicken & Pancetta Party Skewers

This easy Jamie Oliver Chicken & Pancetta Party Skewers recipe is perfect for a quick, delicious meal. The skewers are packed with savory chicken, pancetta, and sweet dried fruits, all roasted to golden perfection. I made these for a weekend gathering, and they were an absolute hit—served with creamy polenta, they’re both hearty and full of flavour. (inspired by Jamie Oliver)

Ingredients Needed

Skewers:

• 1 bunch rosemary (20g / 0.7 oz)
• 3 cloves garlic
• 3 fresh bay leaves
• Olive oil
• 3 clementines
• 1 tbsp red wine vinegar
• 1 tsp mixed spice
• 400g (14 oz) chicken thighs, skin off, bone out
• 3 slices pancetta
• 3 pork sausages
• 250g (9 oz) chestnut mushrooms
• 1 red onion
• 12 dried apricots
• 12 prunes

Polenta:

• 400g (2 cups) coarse polenta
• 100g (1 cup) Parmesan cheese, finely grated
• 100g (7 tbsp) unsalted butter

How To Make Jamie Oliver Chicken & Pancetta Party Skewers

1. Preheat and Prep: Preheat your oven to 200°C/400°F/gas 6. Soak 12 wooden skewers or rosemary sprigs in water to stop them burning.
2. Make the Marinade: Strip rosemary leaves into a pestle and mortar, add peeled garlic and bay leaves, and bash to a paste with salt. Mix in olive oil, clementine juice, vinegar, and mixed spice. Pour into a large bowl.
3. Prepare Ingredients: Halve chicken and pancetta. Cut sausages into chunks. Halve mushrooms and peel and quarter red onion into petals. Add everything to the marinade bowl with the apricots and prunes. Season and toss to coat.
4. Assemble the Skewers: Thread the ingredients onto skewers, alternating and folding the pancetta around the chicken. Don’t pack too tightly.
5. Roast: Lay skewers on a tray and roast for 30 minutes, turning halfway, until golden and cooked through.
6. Cook the Polenta: Bring 2L of salted water to a boil. Whisk in polenta gradually. Simmer for 40 minutes, stirring regularly, until thick and pulling from the pan. Stir in Parmesan and butter to finish. Loosen with more water if needed and season to taste.
7. Serve: Spoon polenta onto a platter and top with the hot skewers. Serve immediately with your favourite sides.

Why I Love This Recipe

These skewers are such a crowd-pleaser! I love the contrast between the savoury meats and sweet dried fruits. The marinade adds loads of flavour, and the creamy polenta makes it feel like a real feast.

Recipe Tips

• Soak skewers to prevent burning in the oven.
• Don’t overcrowd skewers so everything roasts evenly.
• Check doneness with a meat thermometer—chicken should hit 75°C/165°F.
• Serve hot so you don’t lose that crispy edge on the pancetta.
• Add colour with chopped herbs or a drizzle of balsamic glaze.

How To Store This Jamie Oliver Chicken & Pancetta Party Skewers

• At Room Temperature: Cool within 1 hour of serving.
• In the Fridge: Store in a sealed container for up to 2 days.
• In the Freezer: Wrap skewers well or place in airtight container and freeze for 1 month. Thaw in fridge overnight before reheating.
• Reheating: Preheat oven to 180°C/350°F. Reheat skewers on a tray covered loosely with foil for 10–15 minutes.

FREQUENTLY ASKED QUESTIONS

• Can I grill these skewers instead of roasting? Yes! They’re delicious on the barbecue—just watch for flare-ups.
• What can I use instead of pancetta? Try streaky bacon or omit for a lighter version.
• Can I prep them in advance? Totally. Marinate and skewer a day ahead and refrigerate until ready to cook.
• Is there a vegetarian version? Yes—try halloumi, mushrooms, and peppers with the same marinade.

Nutrition Facts

Serving Size: 1 skewer (approximately 100g)

• Calories: 275
• Total Fat: 17.4g
• Saturated Fat: 8.3g
• Total Carbohydrate: 16.2g
• Dietary Fiber: 2.8g
• Sugars: 9.8g
• Protein: 14.4g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Leftover Turkey Curry
• Jamie Oliver Barbecue Burgers
• Jamie Oliver Stuffed Chicken Skewers
• Jamie Oliver Piccalilli, Pork & Apple Pies