The best marinated chicken kebabs

Name: The best marinated chicken kebabs
Total time: 15 min
Yield: 6
Ingredients: 500 g boneless higher-welfare chicken breasts; 4 courgettes sliced very thinly lengthways; 6-8 skewers or sticks of fresh rosemary lower leaves removed, tips kept on; 1 handful fresh coriander; 1 handful fresh mint; 3 cloves garlic; 6 spring onions; 1 red chilli; 1 lemon zest and juice of; sea salt; freshly ground black pepper; olive oil

Perfect for spicing things up

“This easy chicken kebab marinade has an awesome kick to it – great with the cool, crunchy courgette ”

Serves 6

Cooks In15 minutes plus marinating time

DifficultySuper easy

Jamie's Kitchen Chicken Starters BBQ food

Nutrition per serving

Calories 135 7%
Fat 3.2g 5%
Saturates 0.7g 4%
Sugars 2.8g 3%
Salt 0.47g 8%
Protein 22.8g 46%
Carbs 3.8g 1%
Fibre 1.5g -

Of an adult's reference intake

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Ingredients

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500 g boneless higher-welfare chicken breasts
4 courgettes , sliced very thinly lengthways
6-8 skewers or sticks of fresh rosemary , lower leaves removed, tips kept on
For the marinade
1 handful fresh coriander
1 handful fresh mint
3 cloves garlic
6 spring onions
1 red chilli
1 lemon , zest and juice of
sea salt
freshly ground black pepper
olive oil

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If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for fish and lamb kebabs as well!

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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