Lemon and herb chicken kebabs with sundried tomatoes

Recipe from: 20 September 2016
braai recipes,braai day, #MyHeritage, kebabs, chic

Ingredients 12
Servings 1
Minutes 10 mins

Ingredients

Serving Change
  • 1
    tsp
    herbs de provence or dried Italian herbs
  • 1/2
    tsp
    smoked paprika
  • 1
    pinch
    dried red chilli flakes
  • 1
    cloves
    garlic , bruised
  • 1
    pared skin of 1 lemon
  • 45
    ml
    juice of lemon (about half a lemon)
  • 4
    Tbs
    olive oil
  • 3/4
    tsp
    salt
  • freshly ground black pepper
  • 10-12
    sundried tomatoes in olive oil, drained
  • 800
    g
    free range chicken thighs, de-boned, skinned and cut in half
  • wooden skewers, soaked in water for 30 minutes
 

Method

10 mins
 

For the marinade, combine all the ingredients in a bowl. Place the chicken in the marinade and toss to coat. Cover with cling film and set aside to marinate for an hour or overnight if time allows.

Thread the chicken and sun-dried tomato halves onto the skewers.

Cook over hot coals, turning and basting regularly.

Serve with additional lemon wedges on the side.


Reprinted with the permission of Bibbyskitchen@36. To see more click here.


To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.