Chicken Tikka
Chicken Tikka
Serves: to serve 8
Prep Time: 30 Minutes + waiting
Cook Time: 10 Minutes
Ready In:
40 mins
+ waiting
ingredients
1 clove -
garlic
1 - lemon
1½ teaspoons - Greek oregano
½ teaspoon - sugar
8 tablespoons - virgin olive oil
- salt & pepper
2 lb - chicken breasts
2 - green bell peppers
2 - onions
12 - cherry tomatoes
1 - lemon
1½ teaspoons - Greek oregano
½ teaspoon - sugar
8 tablespoons - virgin olive oil
- salt & pepper
2 lb - chicken breasts
2 - green bell peppers
2 - onions
12 - cherry tomatoes
directions
- Peel and crush (mince) the garlic and squeeze the juice from the lemon. Mix these together in a bowl and add the oregano and sugar. Whisk together with the olive oil and season to taste with salt and freshly ground black pepper.
- Remove and skin and bone from the chicken breasts, wash them well and cut into cubes about 1½" (4cm) across. Combine these into the marinate to completely to coat the meat then cover and place the bowl in the fridge for at least three hours (more if possible).
- Remove the chicken from the refrigerator and allow it to return to room temperature. While it's doing so, soak long wooden skewers in water for about 20 minutes. Deseed the peppers and cut into squares about 1" (2.5cm) across. Peel the onions and cut them similarly, creating squares about 1" (2.5cm) across.
- Thread the chicken cubes, peppers, onions and cherry tomatoes alternately on the skewers. Preheat the grill (or light the barbeque!). Brush the grill rack with oil before using it for the kebabs. Cook the kebabs using the remaining marinade to coat and baste them. Turn them frequently until done (about 8-10 minutes) then serve immediately.