Garlic Herb Chicken Skewers

Questions About Garlic Herb Chicken Skewers

The Method for Garlic Herb Chicken Skewers

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1. Whisk the oil, lemon juice, garlic, oregano, thyme, parsley and pepper in a bowl. Add the chicken and toss to coat. Marinate for 20 minutes.

   Mark done Start 20 min timer

2. Heat a grill or griddle pan to medium-high. If you are using wooden skewers, soak them in water while the chicken marinates.

   Mark done

3. Thread the chicken, bell pepper and onion onto 8 skewers.

   Mark done

4. Grill for 12 minutes, turning every 3 minutes, until the chicken is golden and the centre of a cube reaches 74°C / 165°F.

   Mark done Start 12 min timer

Worth Getting Right

• Cut the vegetables a little smaller than the chicken so that they soften in the same time.
• If the skewers flare up on the grill, move them to a cooler part for a minute.
• Check a cube from the middle of the batch with a thermometer before serving.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serve It With

Steamed white rice · A cucumber and lemon salad · Steamed cauliflower

Leftovers and Storage

Keeps in the fridge for up to 3 days. Eat cold in a salad or reheat in a hot pan.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.