Simple and delicious Mediterranean chicken kebabs
Super simple and extra tasty, these chicken kebabs can be cooked on your BBQ or inside if the weather isn’t up for it, they can be cooked in the oven. Perfect served alongside rice or salad.
- 3 chicken breasts, diced
- 2 red peppers
- 2 green peppers
- 1 red onion
- For the marinade:
- 140ml virgin olive oil
- 1 lemon
- 6 cloves garlic
- 2 tsp paprika
- 2 tsp thyme
- 4 tsp oregano
- Salt and pepper to season
Start by making the marinade.
Mix 75ml of olive oil, the juice from half a lemon, 3 garlic cloves, 1 tsp paprika, 2 tsp thyme, 2 tsp oregano in a bowl and season.
Put the chicken in a sealed bag or container and coat it in the marinade.
Place in the fridge and allow to marinate for at least 30 minutes. The longer you leave it, the more flavoursome it will be.
Mix the remaining oil, lemon, garlic, paprika, thyme and oregano in a bowl.
Fill a bag or sealed container with the pepper and onion and coat in the marinade.
Place in the fridge and leave to marinate for at least 30 minutes.
Take the chicken and vegetables out of the fridge and allow to come up to room temperature.
While they do that, if you're using wooden skewers, soak them in water for 15 minutes to prevent them from catching on the BBQ.
Heat the BBQ (or hob) to a medium-high heat. If you're using charcoal, wait until the coals are covered in a white dust.
Thread the chicken, peppers and onion onto the skewers.
Spray the BBQ lightly with oil and cook the skewers for around 5 minutes on both sides, or until the centre is no longer pink.
If you'd rather cook in the oven, preheat it to 220°C/200 fan/gas mark 7.
Line two baking trays with tin foil and evenly spread out the skewers.
Cook for 10 to 15 minutes on both sides, or until the centre is cooked through