Name: Lemony chicken kebabs
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1/3 cup (80ml) olive oil; 2 tablespoon coarsely chopped preserved lemon rind; 2 tablespoon lemon juice; 4 clove garlic, halved; 4 (cm) (1½ inch) piece fresh ginger (20g), grated; 1 teaspoon each ground coriander and cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1 tablespoon light brown sugar; 2 tablespoon fresh marjoram leaves; 1 kilogram (2 pounds) chicken thigh fillets, chopped coarsely; 1 1/2 cup (420g) greek-style yogurt; 1/3 cup finely chopped fresh coriander (cilantro); 1 lemon (140g), cut into wedges

Lemony chicken kebabs

Tender chunks of spiced, marinated chicken and yoghurt dipping sauce make these lemony chicken kebabs perfect for a weekend lunch with rice or bread and salad.

Serves 6

Cook

35M

Ingredients

1/3 cup (80ml) olive oil

2 tablespoon coarsely chopped preserved lemon rind

2 tablespoon lemon juice

4 clove garlic, halved

4 (cm) (1½ inch) piece fresh ginger (20g), grated

1 teaspoon each ground coriander and cumin

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1 tablespoon light brown sugar

2 tablespoon fresh marjoram leaves

1 kilogram (2 pounds) chicken thigh fillets, chopped coarsely

1 1/2 cup (420g) greek-style yogurt

1/3 cup finely chopped fresh coriander (cilantro)

1 lemon (140g), cut into wedges

Method

1.Blend or process oil, preserved lemon, juice, garlic, ginger, spices, sugar and half the marjoram until almost smooth. Reserve 1 tablespoon of paste.

2.Combine chicken with remaining paste in large bowl. Cover; refrigerate 3 hours.

3.Thread chicken onto six metal skewers. Cook skewers on heated oiled grill plate (or grill or barbecue) until cooked.

4.Meanwhile, combine yogurt, coriander and the reserved tablespoon of paste in medium bowl. Season to taste.

5.Serve chicken kebabs sprinkled with remaining marjoram. Serve with yogurt and lemon wedges.

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