Name: Greek chicken kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: Braai
Ingredients: 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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Ingredients (11)

MARINADE:

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

KEBABS:

900 g	chicken thighs — skinned, deboned
	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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