Wednesday, June 29, 2011


Summer is finally here, and one of my loves of summer is the BBQ! Last week I decided to make some delicious BBQ chicken kebabs, courtesy of Jamie Oliver! I love the barbecue for so many reasons, I think the flavour you get out of a bbq is second to none. A bbq, summer weather and eating outdoors... it's pretty hard to beat.

The chicken ones are the top left!

These kebabs were so easy to make but just jammed packed with flavour. I find that I don't always have time to let things marinate, but this is one of those times that I was so thankful I did! The flavours of the herbs really penetrated the chicken and after the bbq they were extremely moist and tender.

Jamie O's Chicken kebabs
Makes 6-8 kebabs

- 4 or 5 free-range boneless chicken breasts
- 3 or 4 zucchini, sliced very thinly lengthways
-  6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on

for the marinade
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 3 cloves of garlic
- 6 spring onions
- 1 red chilli
- zest and juice of 1 lemon
- sea salt and freshly ground black pepper
- olive oil

- Cut the chicken into 2.5cm/1 inch cubes and place in a bowl.
- Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool.
- Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil.
- Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour.
- Then weave the courgette strips in between the chicken pieces on the rosemary sticks or skewers.
- Grill for around 5 minutes, turning regularly, until cooked.
- Feel free to cut a piece open to check if they're done.

photo credits: jamie o & me!

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