Greek chicken kebabs

Bibby's Kitchen
12 servings Prep: 15 mins, Cooking: 30 mins
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For a perfectly simple and delicious quick and fuss-free lunch or dinner.

By Independent Contributor May 26 2017
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Ingredients (11)

3 tbsp extra virgin olive oil
1 lemon — zest only
2 tbsp lemon juice
1 garlic clove — minced
2 tbsp fresh rosemary — finely chopped
1 tsp dried oregano
1/2 tsp paprika — smoked
1/2 tsp salt
freshly ground black pepper
900 g chicken thighs — skinned, deboned
wooden skewers
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Place all the ingredients for the marinade in a non-metallic bowl and mix to combine. Cut the chicken pieces into quarters. Add to the marinade and toss to coat. Cover with cling film and refrigerate overnight.

Thread the chicken onto the skewers. Season lightly with sea salt and cook the kebabs over the coals, turning frequently until slightly charred and cooked through. Serve with extra lemon wedges.

Recipe reprinted with permission of Bibby’s Kitchen@36.


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Comments 2

  1. Mervyn Cole says:

    Is that 2 lemons juiced, 2 tablespoons of lemon juice? Another recipe that does not give enough details

    • Lauren Goldman says:

      Hi Mervyn! It’s two tablespoons of lemon juice – the “tbsp” stands for tablespoons.

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