Roasted Chicken Kebabs with Lemon and Coriander
This is one of my go-to, easy midweek meals. You can make these up the night before and leave your chicken to marinate overnight if you know you have a busy day to follow.We always have a veggie kebab as well because it means we can all eat from just two chicken breasts thanks to the addition of a bit of roasted veg. If you don't want to have a veggie kebab on the side then I would recommend you increase the quantities in the recipe below.
Ingredients
- 2 Chicken breasts
- 70 g Coriander
- Juice of 1/2 a lemon
- Zest of a whole lemon
- 5 cloves Garlic
- Olive oil good glug
Instructions
- For the veggie kebabs, you can use any veg you have to hand.
- Peel and add the garlic cloves and a bit of salt into your pestle and mortar and bash to a paste.
- Zest the whole lemon and add to the garlic.
- Finely chop your coriander stalks and all, and add it to the pestle and mortar. Give it a mix, and add a generous glug of olive oil, followed by the juice of half a lemon. Mix again, season and transfer to a mixing bowl.
- Slice your chicken breasts lengthways into strips (roughly 2cm thick).
- Add the chicken to the mixing bowl with the marinade and mix thoroughly making sure all your chicken is well coated.
- Thread your chicken on to your skewer then push it right down to the bottom and add another strip. Push each strip down to tightly compact the chicken. It will look overloaded by the time you have finished - this is good. Cover the chicken kebabs with any leftover marinade.
- I like to use large metal skewers, because they are really long, sturdy and easier to handle. You can fit two whole chicken breasts onto one of my skewers. Tightly compacting the chicken keeps it succulent and it doesn't dry it out. If you want you can leave these in the fridge overnight to marinate.
- I make a veggie kebab too so everyone gets a bit of veg and chicken on their plate. If you are making a veggie kebab assemble it now with any veg.
- If you prefer, you can make two skewers with four chicken breasts to feed four. You will need to double the quantities for the marinade too.
- Cover the kebabs tightly with kitchen foil and roast in a preheated oven at 220° fan, GM 9 for 10 minutes.
- Remove the foil and roast for a further 10 to 15 minutes (times vary depending on your oven. Always check the chicken is cooked before you serve).
- I served these immediately with some homemade oven-baked chips and a mix of salads, dips and pita. I put everything on to a board in the centre of the table, so everyone can help themselves. You can serve these as individual skewers but I find the chicken is dry and the flavour is lost.