Chicken kebab
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