Lemon and oregano chicken kebabs recipe
Juicy chicken kebabs served with confetti rice.
This recipe requires two to four hours of marinating time as well as the prep time.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 lemon, finely grated zest only
- 2 tbsp fresh lemon juice
- 2 tbsp fresh oregano leaves, freshly chopped
- 1 tbsp minced garlic
- 0.75 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 3 tbsp extra virgin olive oil
- 1 lemon, finely grated zest only
- 2 tbsp fresh lemon juice
- 2 tbsp fresh oregano leaves, freshly chopped
- 1 tbsp minced garlic
- 0.75 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 3 tbsp extra virgin olive oil
- 1 lemon, finely grated zest only
- 2 tbsp fresh lemon juice
- 2 tbsp fresh oregano leaves, freshly chopped
- 1 tbsp minced garlic
- 0.75 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 6 boneless, skinless chicken thighs
- 3 medium courgette
- 6 boneless, skinless chicken thighs
- 3 medium courgette
- 6 boneless, skinless chicken thighs
- 3 medium courgette
- 1 tbsp extra virgin olive oil
- 1 cup finely chopped red onion
- 2 tsp minced garlic
- 0.5 cups finely chopped red bell pepper
- 0.5 cups finely chopped yellow bell pepper
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 0.5 tsp kosher salt
- 2 tbsp fresh Italian parsley leaves, finely chopped
- 1 tbsp extra virgin olive oil
- 1 cup finely chopped red onion
- 2 tsp minced garlic
- 0.5 cups finely chopped red bell pepper
- 0.5 cups finely chopped yellow bell pepper
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 0.5 tsp kosher salt
- 2 tbsp fresh Italian parsley leaves, finely chopped
- 1 tbsp extra virgin olive oil
- 1 cup finely chopped red onion
- 2 tsp minced garlic
- 0.5 cups finely chopped red bell pepper
- 0.5 cups finely chopped yellow bell pepper
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 0.5 tsp kosher salt
- 2 tbsp fresh Italian parsley leaves, finely chopped
Details
- Cuisine: Middle Eastern
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- In a medium bowl whisk the marinade ingredients. Cut the chicken thighs into 1½ inch pieces. Cut each courgette lengthwise in half, and then cut each half crosswise into 1 inch pieces.
- Add the chicken thigh pieces and the courgette pieces to the bowl with the marinade and turn to coat them thoroughly. Cover and refrigerate for 2 to 4 hours.
- If using bamboo skewers, soak in water for at least 30 minutes.
- Prepare the grill for direct cooking over medium heat.
- Meanwhile, prepare the rice. In a medium saucepan over medium-high heat, warm the oil. Add the onion and garlic and cook until they start to soften, about 2 minutes, stirring occasionally.
- Add the bell peppers and cook for 2 minutes. Add the rice and cook for 1 minute, stirring occasionally. Pour in the broth, add the salt, and bring to a boil.
- Cover, reduce the heat to low, and simmer very gently until all the liquid has been absorbed, about 20 minutes. Remove from the heat and stir in the parsley. Keep warm.
- Thread the chicken pieces and the courgette pieces alternately onto skewers. Brush the cooking grates clean. Grill the kebabs over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and the juices run clear, 8 to 10 minutes, turning once or twice.
- Remove from the grill and let rest for 3 to 5 minutes. Serve the kebabs warm over the rice and enjoy!
This recipe was devised by Jamie Foylo for Weber Barbecues.
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