Chicken Kebabs with Herb Potato Salad

"This just seems like the ideal dish for summer and barbecuing season!"
 
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Ready In:
1hr
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Slice the chicken into kebab size pieces.
  • Put the garlic along with a sprinkling of salt and pepper in a bowl large enough to hold all the chicken.
  • Add the thyme, lemon juice and olive oil- mix together in the bowl.
  • Mix the chicken into the marinade, stirring to coat completely.
  • Cover and chill while you make the salad.
  • Boil the potatoes in salted water until tender but not mushy.
  • Drain.
  • Cut into thick slices and put in a serving bowl.
  • Pick the leaves off the basil or mint and place in a blender.
  • Do the same to the rosemary and add those too.
  • Add the garlic, vinegar and virgin olive oil and some salt and pepper.
  • Blitz until you have a green purée.
  • Spoon the purée over the potatoes and mix thoroughly.
  • Now it's time to cook the kebabs.
  • Make sure your cooking instrument of choice (BBQ or grill) is nice and hot.
  • Thread the chicken onto skewers, shaking off any excess marinade.
  • Lay on the cooking surface and cook for about three minutes a side, turning as the chicken forms a thick, golden crust.
  • Serve with potato salad and side dishes of your choice.

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Reviews

  1. We really liked this! Very easy! I marinated the chicken for a several hours in the fridge (I did end up adding more olive oil to coat everything.) I even cooked the kabobs on my George Foreman grill! I cooked them for 3-4min. I used rice wine vinegar since that was all I had, and I didn't have any fresh herbs, so I used dried ones (about a teaspoon for every "sprig") and it was still delicious. I bet it'd be even better with fresh ones! I served red grapes along side everything. Fabulous, simple summer dinner! We're having it again tonight.
     
  2. The seasoning blend was perfect for the chicken, very simple but still very tasty. Thanks
     
  3. This was excellent as a light dinner dish on a hot summers evening. I used basil in the herbed sauce and added a little seasoned rice vinegar as well as the wine vinegar; the sauce smelt 'powerful' but was delicious on the potatoes. I also added mushrooms to the kebabs and plan to try marinating longer next time. A big hit with the family and definetly destined to become an alltime favourite.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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