It sounds like a small thing, but I really enjoy it when the weather warms up and the days are longer and we can start having the majority of our meals outside.....
.....although Mr B was not entirely thrilled when I dragged him out of bed this morning so we could have breakfast on the pergola.....
Anyway, back to my original point, not only are BBQs easy and yummy, they are cooked by Mr B which means all I have to do is get everything out and then he miraculously comes back with plates of cooked BBQ goodness. Any meal where I don't have to cook is a favourite of mine, although I haven't quite figured out how to off load the associated washing up, but I'm working on it.
These Lemony Chicken Kebabs were adapted from a recipe in a Moroccan Cookbook and true to their name, they have a really stand out lemon flavour which is tangy and refreshing and a perfect match for the chicken.
Lemony Chicken Kebabs - Serves 4
1/3 cup olive oil (I used a lemon infused olive oil, but you can use regular olive oil as well)
Zest and juice from 1 lemon
1 tbspn crushed garlic
1/2 tbspn crushed ginger
1 tspn ground cumin
1/2 tspn ground tumeric
1/4 tspn ground cinnamon
1 tbspn brown sugar
2 tbspns fresh marjoram leaves
750g chicken thigh fillets, chopped into 2cm cubes
2 zucchini, cut into 1cm chunks
1/2 cup greek yoghurt
Place the oil, lemon zest and juice, garlic, ginger, cumin, tumeric, cinnamon, sugar and half of the marjoram leaves into the bowl of a food processor or blender and process until smooth.
Combine 1/2 tbspn of the paste with your yoghurt and set aside.
Pour the remaining paste into a bowl and add the chicken. Toss to coat and cover with cling wrap. Place in the fridge for at least 3 hours or overnight.
Thread the chicken and zucchini onto 8 skewers. Cook on the BBQ until chicken is done.
Serve chicken kebabs with yoghurt, halloumi and couscous stuffed tomatoes.
Enjoy!
Mrs B xx
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