Lemon Pepper Chicken Kebabs

In my opinion barbecues should be about so much more than burgers and sausages… It’s not that I don’t like them but when I have friends or family around to eat I want to serve them some a bit more interesting that a slab of processed meat. I find that Kebabs are a great way to mix things up and still ensure that you don’t spend all of your time either in the kitchen or next to the grill. These Lemon Pepper Chicken Kebabs are quick to prepare and can be left to marinade until you need them – perfect when you want to be the perfect host. They’re also quick to cook – always a bonus – as as there are no bones you reduce the risk of serving undercooked meat.

Of course, it’s not just about the preparation – the proof is in the eating and trust me when I say that these taste great. The lemon juice helps to tenderise the meat as well as add flavour, and when its sharpness is paired with the sweetness of sugar and punch of the black pepper you’ve got a winning combination. A little bit of charring from the barbecue only adds to the flavour – so don’t be afraid to let the chicken catch slightly on the edges.

Lemon Pepper Chicken Kebabs

A classic combination of flavours makes these zesty, peppery chicken kebabs a guaranteed crowd-pleaser at your next barbecue.

Ingredients

  • 2 Lemons juice and zest
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 2 tsp Freshly Ground Black Pepper
  • ½ tsp Garlic Powder
  • 1 tbsp Light Soft Brown Sugar
  • 300 g Chicken Breast cut into 2cm cubes
  • 1 Pepper any colour will do

Instructions

Marinate the Chicken

  • Mix together all of the marinade ingredients, except the chicken, in a large bowl or zip-lock bag. Make sure they're well combined before adding in the chicken and agitating until the meat is well coated. Put into the fridge and allow the flavours to develop for a couple of hours.
  • About 15 minutes before cooking remove the marinated chicken from the fridge. Discard the marinade and thread the chunks of meat onto either metal or bamboo skewers* along with chunks of sweet bell pepper to add some colour and texture. Return to the fridge until needed for cooking.
  • These can be cooked either under the grill or over a barbecue. Either way they'll need around 10-15 minutes to cook through. Turn them regularly to ensure they cook evenly and don't burn too much.
  • When cooked sit back and enjoy with a nice glass of wine... A bit of sunshine is a bonus, but not essential.

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