Lemon and herb chicken kebabs

Looking for a great, simple marinade to impress your friends? This inspired recipe comes to us from Jean Nel’s Braai the Beloved Country.


2 halved lemons
60 ml olive oil
2 roughly chopped fresh
Leaves picked from 4 thyme sprigs
Leaves of 4 fresh sprigs of marjoram
1 crushed garlic clove
Freshly ground black pepper
Wooden skewers


Soak wooden skewers in cold water for 10 minutes. Juice the lemons, Cut each lemon in half and in half again, Place all the ingredients in a Ziploc bag. Add 6 chicken fillets to the bag and marinate for 1 hour.

Bring the chicken to room temperature and slice into cubes. Cut meat in 1.5 cm cubes, otherwise it will take too long to braai. Thread the chicken onto the soaked bamboo skewers. Allow 100g chicken per kebab.

One of the secrets of a good kebab is not to pack the skewers too tightly. Leave some gaps around the meat so it can braai through thoroughly.

Braai over a medium-hot direct fire for 6 to 8 minutes on each side. Baste with the leftover marinade.

Ziploc plastic bags come in handy when marinating meat pieces. Simply add the marinade to the meat seal it and refrigerate until needed. When marinating with lemon juice you have to be careful, as lemon juice will cook the meat.

Extracted from Jean Nel’s Braai the Beloved Country, published by Jacana.



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