Lemon and garlic chicken kebabs with gremolata dressing
Dish these up for a romantic meal or double up for a family braai.
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Loading... Ingredients
- 2 garlic cloves, crushed
- 60 ml (4 tbsp) olive oil
- 5 ml (1 tsp) ground coriander
- 5 ml (1 tsp) corn flour
- 15 ml (1 tbsp) mixed dried herbs
- 2 chicken breast fillets cut into 2 cm cubes
- 4 x 5 mm lemon slices cut into quarters
- 5 ml (1 tsp) butter
- salt and ground black pepper
- juice of 1 lemon
- zest of 1 lemon
- 15 ml (1 tbsp) garlic, crushed
- 15 ml (1 tbsp) lemon zest
- 15 ml (1 tbsp) chopped parsley
- salt and pepper to taste
For the gremolata
Method
- Mix together the lemon juice, lemon zest crushed garlic, olive oil, ground coriander, corn flour, mixed herbs and seasoning. Mix well with a whisk if necessary.
- Stir in cubed chicken pieces. Allow to marinate for 4-5 hours or overnight (keep chilled).
- Soak 2 wooden skewers in water for 45 minutes before use.
- Thread the chicken and lemon quarters alternatively onto wooden skewers.
- Grill approximately 10 cm from the grilling element for 8-10 minutes on each side basting with marinate.
- Allow basting juices to fall into a pan.
- Mix the gremolata ingredients together and reserve for the final garnishing.
- Combine the juices from the grilling pan with the remaining marinate. Transfer to a saucepan; simmer until reduced by ½, stir in butter then drizzle over grilled chicken.
- Serve the chicken kebabs on a bed of Spekko India Gate Classic Basmati Rice. Sprinkle with gremolata.