Mediterranean Chicken Kebabs for Memorial Day

Here in the US, on the last Monday in May, the nation officially honors those who served the country in its armed forces both past and present in a National Holiday called Memorial Day

My BBQ startin to smoulder!

This day also marks another significant event. Yes, it’s the official first day of the Summer! To celebrate, folks up and down the country from NY to LA will be dusting off their BBQs. Smoke will fill the warm summer air, as a/c units whirr and mosquitoes whine and we all douse ourselves with sun lotion and deet. What joy…

Being an ex-pat with a bit of a thing for the tastes of the Mediterranean, I thought this year I’d rustle up something a little different for my Memorial Day BBQ. The recipe I used is a great healthy alternative to the regular holiday fare of steak, burgers and hot dogs. The marinade with its subtle exotic, slightly hot fresh flavor makes the chicken soft succulent and delicious. It works perfectly in contrast with bright colorful crisp summer vegetables I skewered together with it. Yum!

Ingredients (4 servings)

For the Chicken

Ingredients for the Chicken & MarinadeJust over 1 lb of boneless chicken thighs

Just over 1 1b of skinned boneless chicken thighs
1 handful of fresh coriander, picked
1 handful of fresh mint leaves
3 cloves of garlic
5 spring onions
1 small red chili
The zest and juice of one lemon
Sea salt and freshly ground black pepper to season
Olive oil

Additional Veggies

One large red bell pepper
2 yellow or green zucchini / courgettes
1/2 large red / spanish onion
Olive oil

Method

For the Chicken

Cut the chicken into 1 inch cubes and place in a bowl
Blitz all the ingredients (except the chicken and the olive oil) in your food processor,
Add a lug or two of olive oil to the marinade and blend in, so it forms a paste .
Mix the chicken pieces thoroughly in the marinade
Refrigerate for an hour minimum.
Kebab assembly line

I usually leave it overnight

For the Veggies

Chop the onion and pepper into 1 to 1 and 1/2 inch chunks and slice the zucchini / courgettes into rough 1/4 inch wide rounds
Rub all the vegetables in olive oil

Now, assemble the kebabs.
I use metal kebab skewers and spear each vegetable adding a piece of chicken in an identical pattern
Now fire up your BBQ to a high heat, I like to use a natural charcoal, to which I add some mesquite wood chips to increase smoke and flavor
Place the kebabs on the BBQ and cover, turning the skewers every so often until the veggies start to char and the chicken cooks through