Chicken Kebabs

Here is Sylvia’s recipe for Chicken Kebabs. You could also use Lamb, Fish or Vegetables.

Did you know that the Kebab, or Kebap originated in Turkey? The first reference of a kebab as a food item was in the Turkish script of Kyssa-I Yusuf in 1377! The word kabab is from Arabic and originally meant fried meat, not grilled meat.

Ingredients

2-3 medium chicken breasts, skin removed. You could also use boneless, skinless chicken thighs.

For the Marinade…

(Takes approximately 15 minutes to prepare)

6 tbs olive oil

1tbs white wine vinegar

1/2 red chilli, chopped

1/2 - 1 tsp salt

1 tsp Lemon juice

1 large garlic clove, crushed

1 drop of Black Pepper essential oil

1 drop of Lemongrass essential oil

2 drops of Lime essential oil

1 drop of Cilantro or Coriander essential oil

Method

Cut the chicken into medium sized pieces and place in a large shallow bowl.

Mix all the marinade ingredients together and pour over the chicken. Mix together to ensure the chicken is covered in the marinade. Cover, and place in the fridge for a minimum of 2 hours or overnight.

Remove from fridge 30 mins before cooking. Thread the chicken pieces onto skewers, alternating with chunks of red or green peppers.

I use metal skewers, but if you want to use wooden skewers, make sure you soak them for 30 minutes before use to prevent them from catching fire.

Heat the grill until hot and place the skewers under the grill.

Cook for 6-8 minutes, then turn over and cook for a further 6-8 mins. Check the chicken pieces are cooked thoroughly before serving with a side salad.

You can make a simple dressing be combining Greek yoghurt with chopped mint, coriander and crushed garlic.

The Verdict

For once we can say: “Winner, winner chicken dinner!”