This delicious and easy recipe for Jamie Oliver’s stuffed chicken skewers is perfect for a quick weeknight meal. Packed with juicy chicken, vibrant grilled veggies, and homemade flatbreads, it’s a flavorful and fun dish that you can customize with your favorite ingredients for a satisfying dinner!
Ingredients Needed
Flatbreads:
- 10g (0.35 oz) sea salt
- 1kg (2.2 lbs) strong white flour, plus extra for dusting
- 1 x 7g (0.25 oz) sachet of dried yeast
- Olive oil (for drizzling)
Grilled Veg:
- 2 mixed-colour peppers (yellow and red)
- 2 yellow or green courgettes (zucchini)
- 1 bulb of fennel
- 1 red onion
- 2 tbsp extra virgin olive oil
- 1 lemon
- Pinch of chilli flakes
- ½ a bunch (15g) (about ½ cup) of fresh basil
Skewers:
- 50g (1.75 oz) ground almonds
- 1 bunch (20g) (about 0.7 oz) of fresh thyme
- 25g (1 oz) Parmesan cheese, grated
- 3 cloves of garlic, minced
- Pinch of chilli flakes
- 2 tbsp olive oil
- 3 sun-dried tomatoes in olive oil, drained and chopped
- 1 lemon
- 4 free-range chicken thighs, skin off, bone out
- 4 slices of higher-welfare prosciutto
- Runny honey, to serve (about 2 tbsp)
- Soured cream (or sour cream), to serve
How To Make Stuffed Chicken Skewers
Get Ahead:
- Prepare the Flatbread Dough: In a large bowl, combine 700ml lukewarm water (24 fl oz) and 10g sea salt (0.35 oz). Gradually add flour to form a batter, then mix in yeast. Let it sit for 2 minutes. Gradually add the remaining flour (about 900g / 2 lbs) until you have a soft, pliable dough. Knead for 20 minutes or use a stand mixer with a dough hook for 10 minutes. Place in a floured bowl, cover with a damp tea towel and leave to prove for 1 hour, until doubled in size.
- Shape the Dough: Once the dough has risen, knock out the air and roll it into a sausage shape. Divide into 8 equal pieces and roll them into balls. Place on an oiled tray, drizzle with olive oil, cover with a tea towel, and provide for an additional 30 minutes (or overnight in the fridge). You can freeze half of the dough for another time.
On the Day:
- Preheat the Barbecue: Heat your barbecue to medium-high.
- Grill the Veg: Halve and deseed the peppers, cut the courgettes into ribbons using a speed-peeler, slice the fennel, and peel and slice the onion into rings. Place the vegetables on the hot barbecue, close the lid, and grill for 5–10 minutes, turning occasionally, until they are tender and slightly charred. Once cooked, transfer the veg to a large bowl. Drizzle with 2 tbsp extra virgin olive oil, squeeze in the juice of 1 lemon, add a pinch of chilli flakes, season with salt and pepper, and toss gently. Tear in the basil leaves and set aside.
- Make the Stuffing: In a bowl, mix 50g ground almonds (1.75 oz) with salt, pepper, half of the thyme leaves, 25g grated Parmesan (1 oz), minced garlic, chilli flakes, 2 tbsp olive oil, sun-dried tomatoes, lemon zest, and half the lemon juice. Mix everything into a paste.
- Prepare the Chicken: Open up the chicken thighs and pound them to flatten. Divide the stuffing among the chicken thighs and roll them up. Wrap each stuffed thigh with a slice of prosciutto. Skewer 4 thighs across 2 metal skewers.
- Cook the Skewers: Make a thyme brush by tying the remaining thyme to a wooden spoon. Place the skewers on the barbecue and cook for 10 minutes on high heat, turning frequently, while basting with the thyme brush and olive oil, until golden brown and charred. Reduce the heat to medium, then transfer the skewers to a convection tray and trivet. Close the lid and cook for 35–40 minutes at 180°C (350°F), or until cooked through.
- Roll Out the Flatbreads: While the chicken cooks, take the dough balls and roll them out into 25cm (10-inch) rounds on a floured surface. Grill the flatbreads on the barbecue for about 4 minutes, turning halfway, until lightly charred and cooked through. Remove from the barbecue and set aside.
- Finish the Dish: Drizzle honey over the cooked chicken and squeeze over the remaining lemon juice. Slice the chicken between the skewers. To serve, top each flatbread with two pieces of chicken, some grilled vegetables, and a dollop of soured cream if desired. Wrap up the flatbread and enjoy!
Recipe Tips
- Don’t Overwork the Dough: When making the flatbread dough, avoid kneading it too much. Overworking the dough can make it tough instead of soft and stretchy.
- Check Chicken for Doneness: To ensure the chicken is fully cooked, cut into one of the thighs to check it’s no longer pink inside. You can also use a meat thermometer (75°C/165°F).
- Use Fresh Herbs: Fresh thyme and basil make a difference in flavor. Don’t skip these – they bring a fresh, fragrant taste to the dish.
- Grill Veggies with Care: Veggies like peppers and fennel cook at different speeds. Keep a close eye on them to avoid burning and ensure they’re charred and tender, but not overdone.
- Rest the Dough: After shaping the flatbreads, let them rest for at least 30 minutes before grilling. This helps them cook more evenly and gives them a fluffier texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover stuffed chicken skewers cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the leftover stuffed chicken skewers. Wrap them tightly in plastic wrap or foil, then place them in a freezer bag. They’ll last up to 1 month. To thaw, place in the fridge overnight before serving.
- Reheat: Reheat the skewers on a preheated grill over medium heat for about 5-7 minutes, turning occasionally, until heated through.
Nutrition Facts
Serving Size: 1 skewer (approximately 140g)
- Calories: 936
- Total Fat: 36.7g
- Saturated Fat: 7g
- Total Carbohydrate: 118.1g
- Dietary Fiber: 11.7g
- Sugars: 11.1g
- Protein: 43g
Try More Jamie Oliver Recipes:
- Jamie Oliver Piccalilli, Pork & Apple Pies
- Jamie Oliver Charred Aubergine Parmigiana
- Jamie Oliver Chilli Con Carne Meatballs
- Jamie Oliver Potato, Parmesan & Sage Röstis with Beef Bourguignon
Jamie Oliver Stuffed Chicken Skewers
Description
This delicious and easy recipe for Jamie Oliver’s stuffed chicken skewers is perfect for a quick weeknight meal. Packed with juicy chicken, vibrant grilled veggies, and homemade flatbreads, it’s a flavorful and fun dish that you can customize with your favorite ingredients for a satisfying dinner!
Ingredients
Flatbreads:
Grilled Veg:
Skewers:
Instructions
- Prepare the Flatbread Dough: In a large bowl, combine 700ml lukewarm water (24 fl oz) and 10g sea salt (0.35 oz). Gradually add flour to form a batter, then mix in yeast. Let it sit for 2 minutes. Gradually add the remaining flour (about 900g / 2 lbs) until you have a soft, pliable dough. Knead for 20 minutes or use a stand mixer with a dough hook for 10 minutes. Place in a floured bowl, cover with a damp tea towel and leave to prove for 1 hour, until doubled in size.
- Shape the Dough: Once the dough has risen, knock out the air and roll it into a sausage shape. Divide into 8 equal pieces and roll them into balls. Place on an oiled tray, drizzle with olive oil, cover with a tea towel, and provide for an additional 30 minutes (or overnight in the fridge). You can freeze half of the dough for another time.
- Preheat the Barbecue: Heat your barbecue to medium-high.
- Grill the Veg: Halve and deseed the peppers, cut the courgettes into ribbons using a speed-peeler, slice the fennel, and peel and slice the onion into rings. Place the vegetables on the hot barbecue, close the lid, and grill for 5–10 minutes, turning occasionally, until they are tender and slightly charred. Once cooked, transfer the veg to a large bowl. Drizzle with 2 tbsp extra virgin olive oil, squeeze in the juice of 1 lemon, add a pinch of chilli flakes, season with salt and pepper, and toss gently. Tear in the basil leaves and set aside.
- Make the Stuffing: In a bowl, mix 50g ground almonds (1.75 oz) with salt, pepper, half of the thyme leaves, 25g grated Parmesan (1 oz), minced garlic, chilli flakes, 2 tbsp olive oil, sun-dried tomatoes, lemon zest, and half the lemon juice. Mix everything into a paste.
- Prepare the Chicken: Open up the chicken thighs and pound them to flatten. Divide the stuffing among the chicken thighs and roll them up. Wrap each stuffed thigh with a slice of prosciutto. Skewer 4 thighs across 2 metal skewers.
- Cook the Skewers: Make a thyme brush by tying the remaining thyme to a wooden spoon. Place the skewers on the barbecue and cook for 10 minutes on high heat, turning frequently, while basting with the thyme brush and olive oil, until golden brown and charred. Reduce the heat to medium, then transfer the skewers to a convection tray and trivet. Close the lid and cook for 35–40 minutes at 180°C (350°F), or until cooked through.
- Roll Out the Flatbreads: While the chicken cooks, take the dough balls and roll them out into 25cm (10-inch) rounds on a floured surface. Grill the flatbreads on the barbecue for about 4 minutes, turning halfway, until lightly charred and cooked through. Remove from the barbecue and set aside.
- Finish the Dish: Drizzle honey over the cooked chicken and squeeze over the remaining lemon juice. Slice the chicken between the skewers. To serve, top each flatbread with two pieces of chicken, some grilled vegetables, and a dollop of soured cream if desired. Wrap up the flatbread and enjoy!
Get Ahead:
On the Day:
Notes
- Don’t Overwork the Dough: When making the flatbread dough, avoid kneading it too much. Overworking the dough can make it tough instead of soft and stretchy.
- Check Chicken for Doneness: To ensure the chicken is fully cooked, cut into one of the thighs to check it’s no longer pink inside. You can also use a meat thermometer (75°C/165°F).
- Use Fresh Herbs: Fresh thyme and basil make a difference in flavor. Don’t skip these – they bring a fresh, fragrant taste to the dish.
- Grill Veggies with Care: Veggies like peppers and fennel cook at different speeds. Keep a close eye on them to avoid burning and ensure they’re charred and tender, but not overdone.
- Rest the Dough: After shaping the flatbreads, let them rest for at least 30 minutes before grilling. This helps them cook more evenly and gives them a fluffier texture.
Jamie Oliver Stuffed Chicken Skewers