Skewered chicken marinated in lemon, parsley and garlic recipe
People tend to use chicken breasts for kebabs, which look neater, but they’re not as tasty as thighs (and breast meat dries out on barbecues). You can also fry the thighs whole.
Timings
Prep time: 15 minutes, plus marinating
Cook time: 10 minutes
Makes
6 skewers
Ingredients
1 large onion, peeled and quartered
juice and finely grated zest of 2 unwaxed lemons
4 garlic cloves, chopped
80ml olive oil
1 small bunch flat-leaf parsley, stalks included
600g chicken thigh fillets
Method
Put everything except the chicken into a food processor, season and blitz to a rough purée.
Put the chicken fillets in a bowl and pour over the purée. Cover and leave to marinate in the fridge for at least an hour, or overnight.
If you are using wooden skewers, soak them in water to prevent them from burning.
Lift the chicken out of the marinade and cut the flesh into chunks (particularly thin bits of thigh may have to be folded over to form a chunk). Thread these on to the skewers and neaten the meat (little raggedy bits have a tendency to burn).
Season all over and cook either on a barbecue or griddle pan, turning frequently using long tongs. Timing will depend on the heat of your barbecue, but on a griddle pan they take about 8-10 minutes. Make sure the chicken is cooked through.
Serve with lemon wedges, rice or couscous and salad. A bowl of garlicky yoghurt is good, too.
