Native Oregano and Cinnamon Jerked Chicken Skewers


For 15 mini skewers ( Serves 4)

  • 1kg chicken fillets separated into 15 strips
  • 3 Tbs Worcestershire sauce
  • 3/4C fresh lime juice
  • ¼ C vegetable oil
  • 40ml soy sauce
  • 1 tbsp minced garlic
  • 2tbsp dried Cinnamon myrtle
  • 2 green onions, minced
  • 2 Tbsp Dried Native Oregano
  • 1 tsp ground allspice
  • ½ tsp chilli powder
  • 2tbsp brown sugar
  • 1tsp habanero hot sauce
  • Salt and pepper


  • 15x 10cm wooden skewers, soaked in cold water and dried
  • Quandong Chutney for dipping


  1. Place all ingredients in blender or hand blender jug and blend until smooth.
  2. Take fillets and place in ziplock or vacuum bag, add marinade and ensure it is massaged through fillets. Allow to marinate in fridge for 4 hours or overnight.
  3. Take fillets and weave onto skewers in one straight piece.
  4. BBQ or Grill for 6 mins each side, allowing sugar to caramelise. Baste with extra marinade. Ensure heat isn’t too low to avoid ‘boiling’.
  5. Remove and keep warm under foil – serve with Quandong chutney.

This recipe brought to you by

Robyne Low

#nativeoreganorecipes #cinnamonmyrtlerecipes

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Tucker Bush Native Herbs are dried and ready to use in your cooking. Enjoy these local flavours with cooked meats, baked treats and steeped in hot water for an aromatic tea.

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