Greek Chicken Kebabs
Summer kebab recipe that pairs well with grilled halloumi, toasted pittas, salad and sweet potato fries
20 minutes (plus 8 hours marinating)
15 minutes, depending on bbq heat etc
1 tbsp Carla’s Greek Marinade
600g chicken breast, cut into chunks
Half a pot natural Greek yoghurt
1 tbsp lemon juice
pinch of salt
2 cloves garlic, crushed
2 red peppers
1 red onion
Mix half a pot of natural Greek yoghurt, 1 tbsp lemon juice, a pinch of salt, 1 tbsp of Carla’s Greek Marinade and 2 cloves of crushed garlic.
Place the chicken breast pieces into a bowl and cover with the marinade, mixing to make sure all the chicken is well covered.
Cover and refrigerate for 8 hours to marinate.
When you’re almost ready to cook, cut the red onion, courgette, and red peppers into chunks.
Build the skewers, alternating between the chicken and the veg.
Heat the bbq to a medium-high heat, and grill until the chicken is cooked but still moist and the vegetables are starting to char slightly.
Serve with toasted pittas, salad and sweet potato fries.
Also goes beautifully with grilled halloumi seasoned with Carla’s Herb Salt.