Fire up the grill for this summer kebab recipe with little potatoes, fresh veggies, and a homemade marinade created by Chef Antoine Sicotte.

1 hour
25 mins


  • Measuring cup
  • Large bowl
  • Wooden skewers



  • 2 cups Little Potatoes, halved
  • 6 pieces boneless, skinless chicken thighs, cubed into 1-inch pieces
  • 8 wooden skewers soaked in water


  • 3/4 cup olive oil
  • 2 lemon, zest and juice
  • 1 tsp dried oregano
  • 2 tsp Dijon mustard
  • 1 clove garlic, finely chopped
  • 1 tsp sugar
  • (To taste) salt and pepper
  • 1 Tbsp mayonnaise


  • 2 cups cherry tomatoes, halved
  • 4 Lebanese cucumbers, sliced
  • 1/4 cup red onion, finely sliced
  • 1 cup feta cheese
  • 1 cup pitted Kalamata olives


  • Step 1

    Preheat the grill to medium.

  • Step 2

    In a measuring cup, mix all the ingredients of the marinade except the mayonnaise. Add a generous pinch of salt and pepper. Remove 1/3 cup of the marinade and pour into a large bowl. Add potatoes and chicken pieces. Mix well to coat and marinate for 30 minutes or overnight in the refrigerator.

  • Step 3

    Skewer the potatoes and chicken cubes alternately on the wooden skewers. Grill over medium heat for about 6 to 8 minutes on both sides. During this time, finish the vinaigrette. Add the remaining 15 ml mayonnaise to the marinade.

  • Step 4

    In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.