You can never have enough kebab recipes for summer. This one using a fresh mint and lemon marinade makes perfect sense for outdoor grilling in the hot months ahead. Seen served here with quinoa and minted Greek yoghurt for a great meal.
One of the many things I love about writing a food blog is the desire to be creative in the kitchen. As you know, it comes in waves. At the moment I'm on top of the wave and not being dragged under, so it's a good stretch. That's how it goes with any kind of creativity, sometimes you just can't seem to stop the ideas from flowing and there just isn't enough time in a day or room in your stomach to fit it all in. The flip side, weeks could roll by with not an idea in sight. Yes, that's exactly how it rolls. So, when I am on a roll, I just keep on cooking.
This past weekend, I was planning a barbecue because summer has hit with a vengeance. Just when we were starting to believe it would never hit, bang. Yes, that's how it goes with the heat around here as well. It's just all or nothing. I am not going to lie, I am secretly longing for more winter storms and cosy sweaters and we are only a few days into the blustering hot wind and scorching temperatures. Winter will return. For now summer, cool drinks and barbecues.
While I was standing in the kitchen waiting for a light bulb moment, I was looking at some mint leaves on a very sad plant in my window sill. Why can't I grow herbs properly? Another story for another day. And that was how the idea came about and just I just started adding more and more ingredients until I was happy enough with the new kebab marinade.
The proof, of course, would be in the eating. And the eating was delicious so I'm sharing it on the blog so you guys can try it out as well.
I served these kebabs with a minted Greek yoghurt and some quinoa. It was the absolute perfect summer dinner and I am keeping it on file for summer entertaining. Easy and just downright delicious. Although this is just the recipe for the kebabs. here I have briefly explained what I did for the yoghurt and the quinoa. In case you wanted to make it a complete meal as pictured.
For the quinoa:
Cook the quinoa according to the package. Instead of using water, use vegetable stock for more flavour. Remove from heat and fluff with a fork. In a large skillet set over medium heat, add a tablespoon of olive oil. Add some chopped zucchini, eggplant and onions. Sautee, stirring occasionally for about 10 minutes. Remove from heat. Add the vegetables to the quinoa. Squeeze over juice of one lemon. Stir well and it's done!
For the Greek yoghurt:
Finely chop a small bunch of mint. Zest 1/2 of a lemon. Add the mint and lemon zest to the yoghurt with a squeeze of fresh lemon. Ready.
As for the chicken itself, it's pretty much all written out in the recipe below. Whatever you do, don't skip the marinade time. When it says, leave for at least two hours marinading, it means it. Otherwise you will be disappointed in the flavour. You can even marinade them early in the day or the night before. But don't do a quick marinade and cook straight away. The chicken as well as the vegetables will just lack flavour. Marinade time equals delicious kebabs!
When you are cooking the kebabs, spoon over the remaining marinade that is left in the dish that you were marinading the chicken and vegetables. This will ensure they don't dry out while cooking. Turn the kebabs a few times while cooking to make sure they are cooked evenly.
These can be served straight away or even at room temperature in the summer. They go great with the minted Greek yoghurt as a dip.
Happy barbecuing friends!
Mint and Lemon Chicken Kebabs
Makes 8 / Prep time: 15 minutes / Marinade time: 2 hours / Cook time: 15 minutes
2 Large chicken breast, cut into cubes
1 Small eggplant, cut in half lengthways and sliced into 1/2 inch pieces
1 Small zucchini, cut in half lengthways and sliced into 1/2 inch pieces
1 Onion, diced
1/4 Cup/60 ml olive oil
2 Lemons, zest and juice
Small bunch fresh mint, finely chopped
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
1/2 Teaspoon salt
1/2 Teaspoon black pepper.
In a small bowl combine the olive oil, lemon juice, lemon zest, mint, rosemary, thyme, salt and pepper. Stir.
Add the chicken to a large bowl and pour over half of the marinade. Stir well to coat and cover and refrigerate.
Add the vegetables to a large bowl and pour over the remaining marinade. Stir well to coat, cover and refrigerate.
Refrigerate both both for at least 2 hours to overnight.
Assemble on skewers alternating the chicken with the vegetables.
Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook each side for approximately 6-8 minutes depending on the size of the chicken.
Can be served straight away for even at room temperature.
Seen here served with minted Greek yoghurt and quinoa.
Click the downloadable link below to print recipe!
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