Chicken Kebabs

2 reviews, 3.5 star(s). 100% would make again

Ready in 40 minutes

Wonderful for a load of friends or for a party - these do the trick


1 Makes 6–8 kebabs
500 grams free-range boneless chicken breast; (1lb 2 oz)
4 courgettes; sliced very thinly lengthways
6 sticks fresh rosemary; lower leaves removed, tips kept on
1 for the marinade
1 handful fresh coriander
1 handful fresh mint
3 cloves garlic
6 sprigs onions
1 red chilli
1 lemon; zest and juice
sea salt and freshly ground black pepper
olive oil

Original recipe makes 8



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.

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Very tasty
jeannie04 3y ago

[I posted this recipe.]
!QAZ1qaz 7y ago

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