Green Goddess Chicken Skewers — A California Classic Reimagined
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The Green Goddess dressing was born in 1923 at the Palace Hotel in San Francisco — a creamy, herby green sauce created to honor a popular play called The Green Goddess.
Originally made with mayonnaise, tarragon, and parsley, it became one of California’s most iconic sauces.
Over the decades, this dressing has been reimagined across kitchens worldwide — and here, it takes on new life as a flavorful chicken marinade.
Green Goddess Chicken Skewers — A California Classic Reimagined
Rated 5.0 stars by 1 users
Category
Main Course - Chicken
Cuisine
American
Author:
Dalal AlJaser
Servings
4
Prep Time
20
Cook Time
15 minutes
Calories
165
This recipe keeps the freshness of the original but adds a new depth: buttermilk for tenderness, mint for brightness, and the Sevens of Lebanon spice mix for warmth.
Grilled to golden perfection and served with hummus and warm bread, it’s a dish that bridges cultures and celebrates the art of reinvention.
Ingredients
- 4 boneless, skinless chicken breasts (700–900 g), cut into 1-inch cubes
- 2 tbsp mayonnaise
- ⅓ cup buttermilk (or plain yogurt as a substitute)
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh coriander, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh lemon juice + zest of 1 lemon
- 3 garlic cloves, minced
- 1 fresh chili pepper, finely chopped (or ½–1 tsp chili flakes)
- 1 tsp dried oregano
- ½ tsp dried basil or thyme (optional)
-
1 tsp vinegar (white wine or apple cider - Optional)
- 1–2 tsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
Sides
- Hummus (store-bought or homemade)
- Fresh bread (pita, flatbread, or baguette)
-
500g baby potatoes, cut into wedges
- Oil for frying
Directions
- Combine all marinade ingredients in a bowl or food processor and blend until smooth.
- Add chicken cubes, toss to coat evenly, cover, and refrigerate for at least 2 hours or overnight.
- Thread the marinated chicken onto metal skewers, leaving small spaces between pieces for even cooking.
- Grill for 12–15 minutes over medium-high heat, turning once, until lightly charred and cooked through.
- Alternatively, bake at 200°C (400°F) for 15–18 minutes, flipping halfway.
- Let the chicken rest for a few minutes before serving to stay juicy and tender.
- Fry the potato wedges in hot oil until golden and crisp, about 6–8 minutes. Drain and season immediately.
- Arrange the chicken skewers on a platter with hummus, warm bread, and potato wedges.
Serve warm and Enjoy! Bil Afya!
Recipe Note
What I Learned Making This
- Make ahead: Marinate the chicken up to a day in advance for deeper flavor.
- No buttermilk? Mix milk with lemon juice and rest 10 minutes.
- Grill or bake: Grill for smoky flavor, bake for a softer texture.
- Serving idea: Great with hummus, flatbread, or a simple herb salad.
- Spice swap: Use any 7-spice blend if Sevens of Lebanon isn’t available.
- Storage: Keeps 3 days in the fridge; reheat gently.