We’re staying in a gorgeous holiday house in Simonstown this month, complete with breathtaking views over the harbour that just ooze health and happiness. And we’re not even on holiday. Long story that I shan’t bore you with, because we have more important things to talk about.
Like these chicken kebabs that are kind of amazing and just in time for Summer – although come to think of it, we all seem to be on time for Summer here in Cape Town this year except for the weather”¦ well tant pis as the French so eloquently say – never mind. We shall press on as though Summer is indeed in full fledged perfection – which is exactly how it felt last Tuesday evening when we had these out on our balcony overlooking the rainbow of little sailing boats.
Lemon Chicken Kebabs
Serves 2 | Preparation time 5 minutes | Cooking time 10 minutes
WHAT YOU’LL NEED
250g skinless chicken thighs (I find they are much more tender than chicken breasts, and I loathe dried out kebabs, half the reason I never make them)
175ml or two thirds of a cup of plain fat free yoghurt
2 Tbs olive oil
1 garlic clove, crushed
Zest and juice of 1 lemon
1-2 tsp dried chillis or 1 chopped de-seeded chilli
Handful of chopped fresh coriander or basil (I used basil)
Sprinkling of sea salt and black pepper
2 bamboo kebab skweers, soaked in cold water for 30 minutes. (You can buy skewers in almost any supermarket).
WHAT TO DO
Put the chicken thighs in a bowl and cover with the yoghurt, olive oil, garlic, lemon zest and juice, chilli and basil/coriander. Add a generous sprinkle of salt and pepper.
Leave to rest overnight (if you’re organised) or for as long as possible before dinner (if you’re like me).
Thread onto the skewers.
We then cooked on our pre-heated Weber (or you can do under the grill) for 4-5 minutes on each side until slightly charred and tender.
We served ours with simple summer veggies, but you could also have a salad or baked potato.
Enjoy!
* Variation: You could also do mini versions for tapas or finger snacks.
