Greek Chicken Kebabs

Greek chicken kebabs

South Africans now a thing or two about barbecues, braaing, that is. September 24th is Heritage Day, also known as Braai Day. Essential to a traditional braai, is plenty of meaty options – a thick cut rib eye steak, maybe some boerewors (sausage) and succulent chicken kebabs. If you’re not first in line at Woolworths to snap up your favourite chicken kebabs, you’ll probably go without. Here’s a handy little recipe for our favourite Greek chicken kebabs that will keep everyone happy.

The secret to a great chicken kebab is the marinade. Using chicken thighs goes a long way to ensure the kebabs are succulent and full of flavour. Marinating overnight is also a good idea. For the marinade, I’ve gone with Mediterranean flavourings – olive oil, lemons, garlic, rosemary and oregano. It’s worth mentioning that fresh rosemary is key to this marinade. For weeknight suppers, pan fry the kebabs in a griddle pan. Serve with Greek salad and warmed pita breads. Fast, fresh and simple.

Greek Chicken Kebabs

Makes 12

Marinade

3 tablespoons extra virgin olive oil
zest of 1 lemon
2 tablespoon lemon juice
1 garlic clove, minced
2 stems fresh rosemary, de-stalked and finely chopped
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
black pepper

For the kebabs

900g skinless, de-boned chicken thighs
wooden skewers, soaked in water for 30 minutes

Place all the ingredients for the marinade in a non-metallic bowl and mix to combine. Cut the chicken pieces into quarters. Add to the marinade and toss to coat. Cover with cling film and refrigerate overnight.

Thread the chicken onto the skewers. Season lightly with sea salt and cook the kebabs over the coals, turning frequently until slightly charred and cooked through. Serve with extra lemon wedges.

 

You may like these kebab recipes too:

Spicy Chicken Kebabs

Lemon and herb chicken kebabs

 

 

 

10 Comments. Leave new

  • Yum – I am definitely going to make this for Heritage Day.
    Thank you Di .

  • I am also doing a post on Chicken kebabs, but yours look extremely delicious, as always!

  • Oh, I forgot to say that I love the article in the Garden and Home!

  • Ah, thank you Zirkie. That’s very kind of you.

  • I don’t think there can ever be enough chicken kebab recipes. Fortunately summer’s ahead, so those kebabs are going to be getting some serious heat!

  • They’re an absolute winner. Simple, fast and so delicious.

  • Greetings Di – hope this finds you well. I loved the article in Garden & Home magazine – the receipes look absolutely awesome and enjoy entertaining under your new gazebo! Just a quick question – will the above marinade receipe work well for chicken pieces which I am going to braai and match up to make prego rolls? Take care an best regards Lynn

  • Thank you Lynn. Yes, the marinade is will work perfectly for your prego rolls. You can use whole thigh pieces or chicken fillets. A little chilli added to the marinade will give it an extra kick! All the best. Di

  • Super tasty and so easy to make. Yum! Family loved them.

  • Dianne Bibby
    1 October 2015 9:39 pm

    These kebabs are a sure-fire family favourite. Also great with zucchini chunks and halloummi skewered in between.

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