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Chicken kebab

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Serves 6

Preparatio­n time 15 minutes, plus time to marinate Cooking time 1 hour

You need

• 4 cloves of garlic, chopped

• 1 teaspoon dried mixed herbs • ½ teaspoon each of ground coriander and cumin

• big pinch of dried chilli flakes

• 2 tablespoon­s olive oil

• 1 kg deboned chicken thighs • salt and pepper, to taste

• 2 tablespoon­s fresh lemon juice • 2 big red onions

• 200 g streaky bacon

Here’s how

1 Mix the garlic, herbs and spices with the olive oil. Coat the chicken with this mixture and leave to marinate overnight in the fridge.

2 Remove the chicken from the fridge and season with salt and pepper. Drizzle over the lemon juice. Cut the onion into thick slices. Thread the onion, chicken and bacon onto one or two big metal skewers, alternatin­g the ingredient­s. 3 If your braai has a motorised rotisserie, use it to cook the skewers over medium-hot coals for about an hour. The chicken will be golden brown with a subtle smoky flavour. If you’re using a kettle braai, clear the coals to the sides for the indirect cooking method. Put a foil container in the middle. Stick each skewer into a halved onion to hold it upright and put the skewers in the foil container. Close the lid and braai for about 40 minutes. Cook the

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