Name: Greek chicken kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: Braai
Ingredients: 3 olive oil extra virgin; lemon zest only; 2 lemon juice; 1 garlic cloves, minced; 2 fresh rosemary finely chopped; 1 tsp dried oregano; 1/2 tsp paprika smoked; 1/2 tsp salt; freshly ground black pepper; 900 g chicken skinned, deboned thighs; wooden skewers

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Ingredients (11)

MARINADE:

3	olive oil — extra virgin
	lemon — zest only
2	lemon juice
1	garlic — cloves, minced
2	fresh rosemary — finely chopped
1 tsp	dried oregano
1/2 tsp	paprika — smoked
1/2 tsp	salt
	freshly ground black pepper

KEBABS:

900 g	chicken — skinned, deboned thighs
	wooden skewers

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Method:

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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Bacon wrapped stuffed chicken with Parmesan cream

Creamy chicken and mushroom pot pies

Chicken, vegetable and noodle soup

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