|3||olive oil — extra virgin|
|lemon — zest only|
|1||garlic — cloves, minced|
|2||fresh rosemary — finely chopped|
|1 tsp||dried oregano|
|1/2 tsp||paprika — smoked|
|freshly ground black pepper|
|900 g||chicken — skinned, deboned thighs|
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.
Chicken, vegetable and noodle soup
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