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The Recipes

Pilgrims Choice Loaded Chicken Kebabs


  • 12 boneless skinless chicken thighs
    (Don’t worry veggies, this recipe is just as great without chicken. Just add the marinade
    to some Mediterranean veg instead)Chicken marinade
  • 1 onion, chopped
  • 2 cloves garlic finely chopped
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Juice of ½ medium lemon
  • ⅓ cup of waterTzatziki Sauce:
  • 4 tbsp plain Greek yogurt
  • 1 cucumber, finely grated
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried oregano leaves
  • Salt and pepper, to taste
  • Juice of ½ medium lemon
  • 1 tablespoon extra-virgin olive oilOptions for serving:
  • Warm flatbread
  • Grilled Mediterranean vegetables
  • Pickled red onion slices
  • Red pepper sliced
  • Romaine lettuce
  • Cucumber sliced
  • Tomatoes sliced
  • Grated Pilgrims choice Extra mature cheddar


  1. Preheat the oven to 180˚c.
  2. Add all the marinade ingredients together and cover the chicken thighs. Leave them to marinate overnight if you want, but you can continue if you can’t wait.
  3. Push the chicken pieces on to two large metal skewers.
  4. Lay them on a large baking tray with a glug of olive oil and cook for 40 minutes.
  5. Now it’s time for the sauce: In a medium bowl combine the Greek yogurt, cucumber, garlic, white wine vinegar, dried dill, dried oregano. Squeeze on some lemon juice and drizzle olive
  6. oil on top. Refrigerate for 30 minutes to let the flavours blend.
  7. When the chicken is ready, take it out the oven and slice it up -remember to take out the skewers first for obvious reasons.
  8. Now all that’s left is to warm up some flatbreads, throw everything in to some bowls and serve. Let everyone load them up with their favourite fillings with a big handful of Pilgrims choice and enjoy.