Chicken Kebabs

Chicken kebabs

 

 

 

 

 

 

Makes 6-8 kebabs

500g/1lb 2oz boneless chicken breasts or thighs
Wooden skewers for the kebabs. Soak these in a glass of water for a couple of hours beforehand to stop them burning

For the marinade
• 1 handful of fresh coriander
• 1 handful of fresh mint
• 3 cloves of garlic
• 6 spring onions
• 1 red chilli
• zest and juice of 1 lemon
• sea salt and freshly ground black pepper
• olive oil

Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then thread the chicken pieces onto wooden skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they’re done.

 

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