Lemon and herb chicken kebabs with sundried tomatoes

Open fire cooking is an age old form of preparing food. According to anthropologist Richard Wrangham, this ancient practice was as basic as throwing meat straight into the fire. Possibly the original version of Steers flame grilled? When it comes to fire-food, Lemon and herb chicken kebabs are my go to recipe.

As a nation, we hardly need an excuse to light the fires, but on Heritage Day we go all out, collectively celebrating our cultural beliefs and traditions. In 2005 this national holiday was become known as National Braai Day. Any braai (barbecue) worth its salt includes succulent red meats (rib-eye steaks), lamb chops, boerewors and racks of smoky sosaties (kebabs). We’ll be throwing these lemon and herb chicken kebabs with sundried tomatoes on the grill. Left to marinate overnight in a herbs de provence and lemony-garlic marinade, the chicken becomes succulent and juicy. Simple but so good. Here’s wishing you all a happy Heritage Day with your best people and a table laden with soulful food.

If you’re looking for some great salads, sides and desserts, here are a couple of easy to make recipes to bring to the table.

Corn and halloumi salad, roast veg with grilled feta salad and dessert of course, which can be none other than a peppermint crisp ice cream pudding cake.

Lemon and herb chicken kebabs with sundried tomatoes


Lemon and herb chicken kebabs

Makes 6 kebabs

  • 1 teaspoon herbs de provence or dried Italian herbs
  • 1/2 teaspoon smoked paprika
  • genenous pinch dried red chilli flakes
  • 1 garlic clove, bruised
  • pared skin of 1 lemon, plus juice of half (about 45ml)
  • 4 tablespoons olive oil
  • 3/4 teaspoon salt
  • freshly ground black pepper
  • about 10-12 sundried tomatoes in olive oil, drained
  • 800g free range chicken thighs, de-boned, skinned and cut in half
  • wooden skewers, soaked in water for 30 minutes
  1. For the marinade, combine all the ingredients up to and including the black pepper, in a bowl. Place the chicken in the marinade and toss to coat. Cover with cling film and set aside to marinate for an hour or overnight if time allows.
  2. Thread the chicken and sun-dried tomato halves onto the skewers.
  3. Cook over hot coals, turning and basting regularly.
  4. Serve with additional lemon wedges on the side.

6 Comments. Leave new

  • Hi Bibby can I do this in my oven and if so what temp and for how long. Thanks

  • These look so delicious and healthy- am definitely going to have a go this week end!

  • Now I’m starving 😉

  • Saturday’s coming! Happy Heritage day.

  • Incredibly easy to make Caroline. Wolfed up here by my hungry hoard! We’re having these kebabs again on the weekend.

  • Pan-grilled might be better. I’ve done them this way too and they turned out perfect. Just keep turning and basting to prevent burning. In the oven would work at 180 C for about 35-40 mins, depending on how thick the chicken pieces are. Also turn once or twice during cooking.

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