INGREDIENTS:
2 garlic cloves, crushed
4 skinless, chicken fillets, cubed
4 teaspoons olive oil
2 lemons, sliced
8 bought mini pitas
2 lemons to halve for garnish
4 teaspoon za’atar
If you’re using wooden skewers, soak them in warm water for a few minutes to prevent them from burning
Flat leaf parsley, a bunch
METHOD :
STEP 1 : Wrap the pitas in foil & put into 210 degree oven for 10 min to warm
STEP 2 : Combine the za’atar, Olive Oil and garlic & pour over the chicken. Toss to combine for flavour properly.
STEP 3 : Thread the chicken onto metal skewers, with a folded slice of lemon in between each piece. Each breast makes two so 8 kebabs
STEP 4 : Heat griddle and cook the chicken for 6-8 minutes, 3-4 minutes on each side – rotating and pressing down the skewers to make sure they cook evenly.
STEP 5 : Remove from heat and put on a platter – if you are not using straight away, cover with foil. Garnish with halved lemons and a bunch of parsley.
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