It’s not often we get to have a BBQ – the British Summer weather doesn’t seem to be that kind and opportunities for eating ‘Al fresco’ are usually few and far between!
So when we do get chance to get the barbie on, I like to pull the stops out and create something different and tasty!
One of my FAVOURITE dishes to make has to be my Lemon and Garlic Chicken skewers – they are really easy to prepare, quick to cook and kind on the pocket too as they use cheaper chicken thigh fillets as a pose to more expensive chicken breasts. It’s an easy but tasty dish that’s perfect for relaxing on a summers evening! Great served with a Greek style salad in a pitta bread – or just straight off the skewer!
Want to know how to make them? Well here goes…
Lemon and Garlic Chicken Skewers
- 8 chicken thigh fillets
- Finely grated rind and juice of 2 lemons
- 1 tbsp Schwartz Perfect Shake Chicken Seasoning
- 1 tbsp medium Piri-Piri sauce
- 2 tbsp soft brown sugar
- 3 cloves of garlic, crushed
- 3 tbsp olive oil
- Mix together all the ingredients, apart from the chicken, in a shallow dish to make the marinade.
- Add the chicken to the marinade, spreading it out as you place it in. Make sure the chicken is well covered.
- Cover with cling film and leave in the fridge to marinate for 2 hours (or overnight if possible!)
- Take out of the fridge 30 minutes before putting on the BBQ.
- Thread the thighs onto metal or wooden skewers – 2 thighs on each.
- Cook on a hot BBQ – they need about 5 minutes on each side, but check they are thoroughly cooked before eating. Larger thighs will need a bit longer!
- Serve straight off the skewers, or dice the meat to add into a toasted pitta bread with some Greek style salad.
The chicken really is delicious – and so tender too! It’s not spicy either so great for the whole family! In fact, it’s so good that I decided to use this recipe as my entry into the Ladbroke’s Best BBQ Dish Challenge! You can vote for my recipe by clicking here!
To go with the skewers I made a Greek style salad, some potato wedges and my Halloumi lollipops.
The potato wedges are simply potatoes cut into wedges, drizzled with oil and then cooked in the oven for around 40 minutes, turning every 10 minutes or so to ensure even cooking.
It only takes about 5 minutes to knock up a Greek style salad – put a couple of handfuls of shredded Iceburg lettuce in a bowl and top with sliced tomato, sliced cucumber, sliced red pepper and rings of red onion, dot about cubes of feta cheese, drizzle with a dash of olive oil, then sprinkle with salt, freshly ground black pepper and some oregano. I used fresh oregano this time as CJ has been growing some!
The Halloumi Lollipops and quick and easy to make too. Simply slice a block of halloumi into long rectangles – you can usually get 6-8 from one block. Thread them carefully onto wooden skewers (they do try to split when threading on – if you soak the halloumi in water for an hour before it makes it a little easier. Just pat it dry before you use it!).Then just drizzle them with olive oil and sprinkle with fresh oregano (or dried if you don’t have fresh!).
They only take a couple of minute each side on the BBQ to cook…and are really tasty…perfect as an accompaniment to the Lemon and Garlic Chicken!
If you have time (and some sunshine) why not give my recipes a go? I’d love to know what you think!
What’s your best BBQ dish?