Tuesday, January 13, 2015

Grilled Chicken Kebabs With Lemon, Chili And Mint


4 skinless free-range chicken breasts


1/4 cup olive oil

1/4 cup lightly packed mint leaves

2T roughly chopped fresh oregano

1 red chilli, de-seeded and chopped

2 – 3 cloves garlic

zest of a lemon

juice of half a lemon (reserve the other half for spritzing the kebabs after they are grilled)


Slightly flatten the chicken breast with the palm of your hand and then cut into 3 strips down the length of the breast. Cut these strips in half. Thread the chicken strips onto a skewer until you have the size you want.

Place all your marinade ingredients into a food processor or liquidiser and whizz up until you have a thick sauce. Pour this over the chicken kebabs ensuring they are well coated, cover and refrigerate for an hour, the day or even over night.

Now grill your kebabs on all sides turning as you go, and until they are cooked through. Serve with fresh mint, chopped chilli  and lemon wedges to further spritz over after cooking.

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