Grilled Roman-Spiced Chicken Skewers

Recipe Date: February 16, 2024
Difficulty: Easy
Measurements: Imperial (US)

Yogurt helps to tenderize the chicken and carry the flavors of the spices to every nook and cranny of the meat beautifully. If you’re not a fan of chicken breast, use the thigh and leave on the fire a touch longer. Serves 4


  • ½ cup full-fat Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Apicius Herb + Spice Blend*, ground finely
  • 2 teaspoons kosher salt
  • 4 boneless skinless chicken breasts, cut into 4-6½ inch thick strips each


1. In a large bowl, mix together the yogurt, olive oil, ground spices, and salt until evenly combined.

2. Add the chicken and mix together to coat chicken evenly.

3. Marinate for 30 minutes at room temp or in refrigerator for 1 hour. Let rest at room temp for 30 minutes before grilling.

4. Thread 4 to 5 strips of chicken on four 18-inch metal skewers

5. Heat grill to high.

6. Place the skewers on the hot grill and grill for 7 minutes until is golden and caramelized.  Turn the skewers over and grill 7 minutes more or until cooked through.

 * Apicius Spice blend is inspired by ancient Rome’s greatest surviving cookbook Apicius, also known as De Re Coquinara. It is a fascinating glimpse into the world of Roman Imperial cooking. The blend is comprised of mustard seeds, celery seeds, oregano, rosemary, long pepper, cumin, fennel, ginger and caraway.

Apicius Spice may be purchased from The Vineyard Kitchen Larder.

If you are going to make you own blend use equal amounts of mustard seed, celery seed, oregano and rosemary, half the amount of long pepper, cumin and ginger and one quarter the amount of caraway seed. So measure would look like this – 1 Tablespoon: 1½ teaspoons: ¾ teaspoon.