Lemon and Herb Chicken Kebabs
Open fire cooking is an age old form of preparing food. According to anthropologist Richard Wrangham, this ancient practice was as basic as throwing meat straight into the fire. Possibly the original version of Steers flame grilled? When it comes to fire-food, Lemon and herb chicken kebabs are my go to recipe.
As a nation, we hardly need an excuse to light the fires, but on Heritage Day we go all out, collectively celebrating our cultural beliefs and traditions. In 2005 this national holiday was become known as National Braai Day. Any braai (barbecue) worth its salt includes succulent red meats (rib-eye steaks), lamb chops, boerewors and racks of smoky sosaties (kebabs). We’ll be throwing these lemon and herb chicken kebabs with sundried tomatoes on the grill. Left to marinate overnight in a herbs de provence and lemony-garlic marinade, the chicken becomes succulent and juicy. Simple but so good. Here’s wishing you all a happy Heritage Day with your best people and a table laden with soulful food.
If you’re looking for some great salads, sides and desserts, here are a couple of easy to make recipes to bring to the table.
Corn and halloumi salad, roast veg with grilled feta salad and dessert of course, which can be none other than a peppermint crisp ice cream pudding cake.
Lemon and Herb Chicken Kebabs
Makes 6
Marinade
- 5 ml (1 teaspoon) herbs de Provence or dried Italian herbs
- 2.5 ml (1/2 teaspoon) smoked paprika
- 1.25 ml (1/4 teaspoon) dried red chilli flakes
- 1 garlic clove, mince
- zest of 1 lemon
- 45 ml (3 tablespoons) lemon juice
- 60 ml (4 tablespoons) olive oil
- 3.75 ml (3/4 teaspoon) salt
- freshly ground black pepper
- 800 g chicken thighs, skinless and de-boned, cut into thirds, lengthways
- about 10-12 sundried tomatoes in olive oil, drained
- wooden skewers, soaked in water for 30 minutes
For the marinade, combine all the ingredients in a mixing bowl. Add the chicken to the marinade and toss to coat. Cover with cling film and set aside to marinate for at least 1 hour or overnight, if time allows.
Thread the chicken and sun-dried tomato halves onto the pre-soaked skewers.
Grill over hot coals, turning and basting regularly. Alternately, to pan fry, heat 15 ml olive oil in a wide-based pan. Cook the chicken until golden and slightly charred, before turning. Cook on all four sides until juices run clear. When pan frying, deglaze the pan with a splash of water or white wine, scraping up the browned bits on the base of the pan.
Serve with additional lemon wedges on the side.
6 Comments. Leave new
Hi Bibby can I do this in my oven and if so what temp and for how long. Thanks
These look so delicious and healthy- am definitely going to have a go this week end!
Now I’m starving 😉
Saturday’s coming! Happy Heritage day.
Incredibly easy to make Caroline. Wolfed up here by my hungry hoard! We’re having these kebabs again on the weekend.
Pan-grilled might be better. I’ve done them this way too and they turned out perfect. Just keep turning and basting to prevent burning. In the oven would work at 180 C for about 35-40 mins, depending on how thick the chicken pieces are. Also turn once or twice during cooking.