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Ingredients :
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8 thick fresh rosemary stems, at least
23cm / 9 inches long
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3-4 tbsp extra-virgin olive oil
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2 garlic cloves, peeled and crushed
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1 tsp freshly chopped thyme
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grated rind and juice of 1 lemon
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salt and freshly ground black pepper
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4 skinless chicken breast fillets
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16 small new potatoes, peeled or scrubbed
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8 very small onions or shallots, peeled
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1 large yellow or red pepper, de-seeded
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lemon wedges, to garnish
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parsley-flavored cooked rice, to serve
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Method :
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Preheat the grill and line the grill rack
with tinfoil just before cooking. If using a barbecue, light at least
20 minutes before required. Strip the leaves from the rosemary stems,
leaving about 5cm / 2inches of soft leaves at the top. Chop the leaves
coarsely and reserve. Using a sharp knife, cut the thicker woody ends
of the stems to a point which can pierce the chicken pieces and
potatoes. Blend the chopped rosemary, oil, garlic, thyme and lemon rind
and juice in a shallow dish. Season to taste with salt and pepper. Cut
the chicken into 4cm / ½ inch cubes, add to the flavored oil and stir
well. Cover, refrigerate for at least 30 minutes, turning occasionally.
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Cook the potatoes in lightly salted
boiling water for 10-12 minutes until just tender. Add the onions to
the potatoes 2 minutes before the end of the cooking time. Drain, rinse
under cold running water and leave to cool. Cut the pepper into 2.5cm /1
inch squares.
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Beginning with a piece of chicken and
starting with the pointed end of the skewer, alternately thread equal
amounts of chicken, potato, pepper and onion onto each rosemary skewer.
Cover the leafy ends of the skewers with tinfoil to stop them from
burning. Do not thread the chicken and vegetables too closely together
on the skewer or the chicken may not cook completely. Cook the kebabs
for 15 minutes, or until tender and golden, turning and brushing with
either extra oil or the marinade. Remove the tinfoil, garnish with
lemon wedges and serve on rice.
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