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
Ingredients:
- 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
Directions:
- 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!
