Mediterranean Chicken Kebabs


Fresh Kebabs for a Summers Night


For the dish

  • 4 Chicken Breast, cut in to large dice

  • 4 Mixed Peppers (Capsicum)

  • 3 Onions

  • 4 Courgette

  • Mushrooms

  • Chicken Marinade

  • Rosemary, finely chopped

  • 4 Cloves of Garlic, finely chopped

  • 1/2 cup Lemon Juice

  • Salt

  • Pepper. 



Mix all the Chicken Marinade ingredients together in a bowl, add the diced Chicken and cover with marinade. Refrigerate for minimum 2 hours, over night if possible.

Remove Stalk and Seeds from the Peppers, cut into 35 mm squares.

Remove Skin from Onion, cut in to quarters, then separate in to individual layers.

Cut the Courgette length ways down the middle, then in to 35 battens

Build your Kebabs up on Skewers, by adding a piece of Onion, piece of Chicken, piece of Pepper, piece of Courgette then a mushroom, repeat until you have done this three time . 

Put back in to the refrigerator until the BBQ is ready.

Time to get the Rotisserie or BBQ set up. Add a Chimney of lit Coals to a bed of Charcoal, and allow to burn until you can see a white covering on the coals. 

You are now ready to cook.

Looking for direct cooking.

For the Rotisserie

Place the skewers in to the Rotisserie attachment and cook until Chicken is cooked and has an IT of 75'C.  

For the BBQ

place on to the grill, turning occasionally for even cooking, until Chicken is cooked and has an IT of 75'C.

Serve with a salad or in Pitta Breads with your favourite sauce.