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Chicken kebabs with fresh herbs





  • 1 lb 10 oz skinless chicken breast, cut into 1 inch chunks

  • 4 tbsp olive oil

  • 4 garlic cloves, crushed

  • 1 tsp dried mint

  • 1 tsp dried oregano

  • pinch of salt

  • 1 tsp pepper

  • 2 tbsp fresh lemon juice

  • 1 bunch fresh mint

  • 1 eggplant, cut into 1 inch chunks

  • 1 red onion, cut into wedges

  • 1 red or yellow pepper, cut into 1 inch chunks

  • 1 lemon,  cut into 8 chunks





Mix the chicken, 2 tbsp olive oil, garlic, dried herbs, salt and pepper in a bowl and leave to marinate for 30 minutes.


Whisk the remaining olive oil with lemon juice. Preheat the grill until very hot.


Remove the mint leaves from their stems. Thread the chicken, mint leaves, aubergine, onion and pepper onto 8 metal skewers, with a chunk of lemon at the end. Sprinkle with salt and pepper and brush with the oil and lemon mixture. Cook for about 9 minutes , turning and basting with the oil and lemon mixture, until the chicken is just cooked through. Serve at once, with salad.

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