Grilled Chicken Skewers (with fresh herbs and chillies)
Ingredients
- 500 gms chicken; cubed into even sized pieces
- 2 heaped tbsps herb marinade
- Salt; to season
- Juice of half a lemon
- Bamboo skewers
Herb Marinade:
- 1 cup parsley; finely chopped
- ½ cup fresh coriander leaves; finely chopped
- ¼ cup fresh basil; finely chopped
- 3 medium garlic cloves; grated
- ½ inch ginger; grated
- 1 ½ fresh red chillies long variety; seeded and finely chopped
- 1 ½ cups olive oil
- Salt; to season
Instructions
- Soak the bamboo skewers in water for 15 minutes to prevent burning.
- To prepare the herb marinade, place all the ingredients in a bowl and add the olive oil. Season with salt.
- Place the cubed chicken pieces in a bowl and add the marinade, salt and lemon juice. Mix well to combine.
- Skewer the chicken pieces and allow to refrigerate for at least 30 minutes.
- Preheat the oven to 180°C.
- Heat a grill pan (or frying pan) to high and place the skewers on top. Since olive oil is already added to the marinade, no extra oil is required.
- When grilled on one side, turn over, baste with more marinade and cook. Repeat till you get good caramelization all over and then finish off in the oven (another 2-3 minutes). You can continue to baste with the marinade as required.
- Serve warm with dips, salad and pita bread.
Notes
The marinade can be prepared in bulk; stays well in the refrigerator for upto 3 days and upto a month if frozen.