Lemon Chicken Kebabs

Number of Portions
Lemon Chicken Kebabs


- 2 lemons, zest and juice
- 60 ml olive oil
- 30 grams
- 4 tsp Oregano
- De Nigris white wine vinegar
- 1.4 kg skinless, boneless chicken breasts, cubed
- 10 lemon slices, quartered
- Sea Salt to taste
- Black Peppercorns , freshly ground - To taste
- Gremolata:
- 40 grams
- 4 tsp lemon zest, grated
- 2 tbsp Premium Parsley


Mix the lemon juice, zest, olive oil, Schwartz Garlic, Oregano and white wine vinegar together. Add the chicken and season. Cover and refrigerate for at least 2 hours.

Thread the chicken onto skewers, alternating with a quarter slice of lemon. Cook under a pre-heated grill for 10-15 minutes, until cooked or char grill.

Mix the gremolata ingredients together. Place the remaining marinade in a saucepan and boil for 2 minutes to reduce to a syrupy consistency.

Pour over the chicken and sprinkle with gremolata before serving.

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