We are still on a mission to ‘lighten’ our diets and kebabs are always a very tasty accompaniment to any salad. Thursday’s ‘pizza night’ has taken a back seat for now, replaced by ‘kebab night’…we’ll need to think of something new and inspiring for Saturday’s instead. 

I have been spending a lot of time looking at different fresh herbs and the properties that they contain. They are all brimming with health benefits a plenty, and luckily enough we eat an abundance of coriander which is up there with the best of them. However, we need more fresh mint in our lives. With that in mind, I thought this dish would be just the ticket. 

The recipe for Jamie’s ‘Best Marinated Chicken Kebabs’ is listed in ‘Jamie’s Kitchen’ along with another couple of interesting marinades for both lamb and fish. It has it all…coriander, mint, garlic, spring onions, chilli and lemon. After I had whizzed it all up in the blender, the smell was so fragrant, it filled the whole kitchen. The full ingredients list and cooking method can be found in his book or online on his website here.

To make our version of these kebabs (serves four) you will need:

– 600g of chicken fillets or breast (cut into chunks – roughly six per person)

For the marinade:

– A large handful of fresh mint

– A large handful of fresh coriander

– Four spring onions (trimmed and chopped into rounds)

– Three large garlic cloves (peeled)

– Juice and zest of one lemon 

– One fresh red chilli

– Salt and black pepper 

– A tablespoon of EV olive oil 

Method:

– Put all of the marinade ingredients  into a blender and blitz until you have a paste. Add in the olive oil afterwards to loosen it up. 

– Place the chicken chunks into a large bowl and add the marinade. Coat the meat well. 

– Thread the chicken onto four metal skewers and place on a plate. Spread any remaining marinade over the top. It should look a little like this:

  
– Cover and refrigerate for at least one hour before cooking.

– Heat a griddle to a very high heat and cook the kebabs for roughly two minutes on each four sides (around eight minutes in total) or until slightly charred and thoroughly cooked through). You could also grill them or cook them on the barbeque.

– Serve inside warmed pittas filled with lettuce and tomato, with some houmous on the side.

We all thought that these kebabs were wonderfully zesty and zingly…just the thing to give you that final push to get through the week. A little heat from the chilli, but not too much. I felt somewhat revitalised after consuming so many refreshing ingredients. The marinade really sticks to the meat as well. It’s all about kebabs baby. 

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