Marinades are your secret weapon when it comes to really tasty meat. Their flavourings are mostly intense, a mixture of spices and oils with something citrusy to enliven and contrast the story. Although the process is quite effortless, overnight marinating will yield succulently tender meat, with serious flavour throughout. For these Marinated Chicken Kebabs I’ve used Stonebarn Black Truffle Caesar Dressing to make the easiest marinade. Be sure to offer the herb and caper yoghurt dressing alongside. It’s no work at all and just lovely dolloped over the warm kebabs.
When it comes to chicken kebabs, I prefer dark meat over a fillet or breast. Because of the higher fat content, there’s also more flavour and less chance of over-cooked dry kebabs. As with any red meat, always bring the chicken to room temperature before grilling, about 1 – 2 hours resting time on the counter is ideal. If grilling over an open flame, soak the wooden skewers in cold water for 20 minutes before threading on the chicken pieces. Once cooked, cover with foil to keep warm and rest for around 5 minutes to allow the juices to redistribute evenly.
Stonebarn Truffle products are available from Pick n Pay, good delis and online from The Truffle Lady.
Marinated Chicken Kebabs with Herb & Caper Yoghurt
zest of 1 lemon
30ml (2 tablespoons) lemon juice
60ml (1/4 cup) Stonebarn Black Truffle Caesar Dressing (Imported by The Truffle Lady SA)
5ml (1 teaspoon) Stonebarn Black Truffle Honey (Imported by The Truffle Lady SA)
45ml (3 tablespoons) extra virgin olive oil, plus extra for brushing
sea salt and cracked black pepper
12 chicken thigh fillets, skinless and deboned
lemon cheeks, to serve
Herb and Caper Yoghurt Dressing
250ml (1 cup) Greek yoghurt
a generous handful flat leaf Italian parsley, roughly chopped
2 tablespoons capers
30ml (2 tablespoons) extra virgin olive oil
15ml (1 tablespoon) lemon juice
salt and freshly cracked black pepper
For the marinade, combine the lemon zest, lemon juice, TruffleCaesar Dressing, honey and olive oil in a non-metallic bowl. Season with salt and black pepper and whisk to combine.
Add the chicken and toss to coat. Cover with cling film and set aside to marinate for 1-2 hours, or overnight if time allows.
Thread two chicken thighs onto each skewer.
Heat 1 tablespoon olive oil in a wide-based pan until hot. Cook the chicken for 6-7 minutes per side until slightly charred around the edges and cooked through. Baste with remaining marinade, turning often to prevent catching. Add a splash of water to deglaze the pan.
Serve the kebabs with yoghurt dressing and extra lemon cheeks.
What to serve with Marinated Chicken Kebabs with Herb & Caper Yoghurt?
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