Lemon and garlic chicken kebabs with gremolate dressing

SERVES 2 INGREDIENTS: Juice of 1 lemon Zest of 1 lemon 2 garlic cloves, crushed 60ml (4 tbsp) olive oil 5ml (1 tsp) ground coriander

5ml (1 tsp) corn flour 15ml (1 tbsp) mixed dried herbs salt and ground black pepper 2 chicken breast fillets cut into

2cm cubes 4 x 5 mm lemon slices cut into

quarters 5ml (1 tsp) butter

FOR THE GREMOLATA: 15ml (1 tbsp) garlic, crushed

15ml (1 tbsp) lemon zest 15ml (1 tbsp) parsley, chopped

salt and pepper to taste

HERE’S HOW: Mix together the lemon juice, lemon zest crushed garlic, olive oil, ground coriander, corn flour, mixed herbs and seasoning. Mix well with a whisk if necessary. Stir in cubed chicken pieces. Allow to marinate for 4-5 hours or

overnight (keep chilled). Soak 2 wooden skewers in water

for 45 minutes before use. Thread the chicken and lemon quarters alternatively onto

wooden skewers. Grill approximately 10cm from

the grilling element for 8-10 minutes on each side basting with

marinate. Allow basting juices to fall into a

pan. Mix the gremolata ingredients together and reserve for the final

garnishing. Combine the juices from the grilling pan with the remaining

marinate. Transfer to a saucepan; simmer until reduced by ½, stir in butter then drizzle over grilled chicken.

Serve the chicken kebabs on a bed of Spekko India Gate Classic Basmati Rice. Sprinkle with gremolata.