Chicken Skewers

Serves 4 people.

Fact. Everybody loves chicken. Another fact. Everybody loves prosciutto. If they don’t they’re lying, vego, or vegan. This recipe takes a cool twist on the traditional kebab stick and lifts the meat out of the pan when cooking so that all the excess fat drips away. The filling uses our basil pesto which provides a level of freshness amid the cured, salty prosciutto.

Equipment needed

Chopping board, baking paper, roasting tray, wooden spoon, tongs, chefs knife.


1 quantity of basil pesto

8 chicken thighs

200g prosciutto

12 thick wooden skewers


Step 1: Preheat your oven to 180 degrees Celsius (fan forced).

Step 2: Fill your sink with cold water and soak the wooden skewers.

Step 3: Lay your chicken thighs flat on a sheet of baking paper. Cover with another sheet of paper and lightly tenderise (fucking whack) with a rolling pin.

Step 4: Remove the top sheet of paper and lay two slices of prosciutto over each thigh. If there is some prosciutto left, save it for a cheeseboard or snack while you cook.

Step 5; Next flip them over and evenly spread over about a tablespoon of your basil pesto to evenly coat the meat.

Step 6: Tightly roll the thighs and prosciutto from the short edge and secure the roll by piercing all the way through with two skewers.

Step 7: Repeat this process providing two thighs for each pair of skewers.

Step 8: Balance the skewers over a baking tray so that the skewers touch each side and suspend the meat over the centre.

Step 9: Bake in the oven for 45 minutes.

To serve, slice the rolled thighs between the skewers and organise on a serving plate for everybody to help themselves.

LunchDrew Hipwood