Lemon Chicken Kebabs
Recipe |
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| Lemon
Chicken Kebabs Recipe |
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Click picture to enlarge
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This Lemon Chicken Kebab recipe is quick to prepare and
cook and it tastes absolutely delicious. This really is a winner!
We served it with mixed rice and chopped mushrooms and
it all went together a real treat. It would also go very well with a
mixed salad.
We cooked ours under the grill as in the recipe
instructions, but this Lemon Chicken Kebab recipe would be ideal for a barbecue. |
KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
20 minutes |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4 - 1 kebab per person |
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INGREDIENTS
This Lemon Chicken Kebab recipe is enough for four kebabs.
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Metric |
Imperial |
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4 medium boneless chicken
breasts |
4 medium boneless chicken
breasts |
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4 medium lemons |
4 medium lemons |
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7 table spoons (105 ml)
olive oil |
7 table spoons (4 fl oz)
olive oil |
2 desert spoon fresh oregano
or
1 desert spoon dried oregano |
2 desert spoon fresh oregano
or
1 desert spoon dried oregano |
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1 desert spoon (10 ml) white
wine vinegar |
1 desert spoon white wine
vinegar |
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4 large sprigs of parsley |
4 large large sprigs of
parsley |
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1 green pepper |
1 green pepper |
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Salt |
Salt |
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Pepper |
Pepper |
For this recipe you will need four skewers at least 25cm (10 inches) long.
The marinate process (leaving the chicken in the liquid mixture)
described in the recipe below will be fine if left for two hours, but it
will improve the flavour marginally if left overnight. However long you
have to spare, make sure it is kept covered in the fridge.
If you are cooking using a barbecue, drip the marinate liquid over the
loaded skewers occasionally to keep the chicken moist.
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Trim any fat off the chicken
breasts and cut them into chunks - five or six per chicken breast. Enlarge
the picture on the left for an idea of the approximate size.
Use a grater to grate off the yellow surface of two of the four lemons,
this gives what is called the 'lemon zest'.
Place the chicken chunks, olive oil, lemon zest, lemon juice, oregano,
white wine vinegar, salt and pepper in a bowl, cover it and leave in the
fridge to marinate. Leave as long as you can in the range 2 hours to
overnight. |
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Set the grill to it's
highest heat now. It will take about 10 minutes to prepare the skewers and
this is enough time for the grill to heat up. Cut the pepper in
half, remove the central pith and seeds and cut into 8 decent sized
portions. Slice the remaining 2 lemons and cut each slice into quarters
Skewer the pepper, lemon and chicken portions as shown in the picture
on the left. Keep the marinate liquid for use in the next step. |
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Place the loaded skewers
about 10cm (4 inches) under the pre-heated grill and cook for ten minutes.
Remove the loaded skewer from the grill, pour a teaspoon or so of the
marinate liquid over each skewer and replace under the grill. This time
put the 'uncooked' side up towards the grill. Cook for another 10 minutes.
Whilst the loaded skewer is cooking, chop the parsley sprigs finely. Heat
the remaining marinate liquid in a pan (to just bubbling). |
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Take the loaded skewers from
the grill, place each on a plate, drizzle the heated marinate liquid over
the loaded skewer and scatter the chopped parsley over the Lemon Chicken
kebab. Serve with rice, salad or brown buttered toast. |
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Just to prove we really did try the Lemon Chicken Kebab recipe
on our barbecue, here's the proof. They really are delicious
inside or out. |
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