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Freshen up your summer routine with new chicken skewers

The word barbecue is relatively new to the English language. Barbecue is a derivative of the Spanish “barbacoa,” itself a translation of Haiti’s Taino Indigenous peoples’ word to cook over an open fire. Despite the word’s relatively recent appearance in the English language, the culture of grilling can be traced back to ancient Greece.

More than 4,000 years ago, the ancient Greeks built stone barbecues designed specifically for grilling skewers of meat, making souvlaki (from the Greek word “souvla” meaning skewer) the world’s first barbecue fare. Skip ahead to present day and souvlaki remains as popular as ever, although North Americans have expanded the original lamb recipe to include any number of ingredients including chicken, pork, beef and even seafood.

While classic skewer recipes would have incorporated traditional Mediterranean flavours such as rosemary, thyme and lemon, feel free to be as inventive and creative as you like. We’re serving up a Tex-Mex inspired recipe for Mezcal Chicken Skewers. Enjoy with a local Tidal Bay, a Mezcal Margarita or crisp, refreshing beer.

Mezcal Chicken Skewers

4-6 Servings

Prep Time:

Less than 30 minutes

Total Time:

Less than 1 hour


3 chicken breasts, chopped

4 limes, juice, zest

1 jalapeño, seeded, minced

cup cilantro, finely chopped

1 tbsp chili powder

1 tsp cumin

2 oz mezcal or tequila

1 tsp salt

1 tsp pepper, freshly cracked

2 lemons, juice

4 tbsp honey

Microgreen greens, for garnish (optional)


Place chicken in a non-reactive bowl. Add the lime juice, lime zest, jalapeño, cilantro, chili powder, cumin, tequila, salt and pepper. Toss to combine. Place in refrigerator and let marinade for at least 30 minutes. Meanwhile combine honey and lemon juice. Set aside. Thread chicken onto metal skewers. Place skewers on a grill set to medium-high heat. Grill for 5 to 7 minutes per side or until cooked through. Brush skewers with honey lemon glaze. Serve on a platter. Garnish with microgreens.

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