Menu One
Chicken and Vegetable Skewers with Oregano and Lemon (gf)
You can cook these awesome spice-infused kebabs in the oven or on the barbecue for an extra lick of smokiness.
MARINADE
3 cloves garlic, crushed finely grated zest
1 large lemon
2 tablespoons lemon juice
1 tablespoon each cumin seeds, ground coriander, dried oregano and dried mint
2 teaspoons smoked paprika
1 teaspoon each ground cinnamon and chilli flakes
2 teaspoons sea salt ground pepper, to taste
⅓ cup olive oil
12 skinless, boneless chicken thighs (about 1.2 kilograms)
TO COOK
3 red capsicums, quartered,
then each piece cut in half
2 red onions, cut into quarters
and pieces separated
8 large fresh bay leaves
EQUIPMENT: 4 x 35cm metal skewers, wire rack and large roasting dish or lipped baking tray.
MARINADE: Combine all the ingredients except the chicken in a large bowl. Add the chicken and turn to coat well. Cover and chill for 1-8 hours.
TO COOK: Fold the short sides of the thighs together. Thread the thighs, alternating with pieces of capsicum and onion and the bay leaves, onto two skewers, packing them tightly and ensuring both skewers go through each piece of chicken and veg.
Preheat the oven to
