Jaffa Lemon Greek Chicken Kebabs
4 Jaffa Seedless Lemons juiced plus zest from one
2 large skinless chicken breasts
60g plain Greek yogurt
50g olive oil
4-5 cloves garlic
2 tbsps dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
- Cut the chicken breasts into 1-inch pieces. Place the chicken pieces in a freezer bag or bowl and set aside.
- Add the Greek yogurt and olive oil to a medium size bowl adding zest of one of the Jaffa seedless lemons, then the juice of all 4 lemons. Crush the garlic and add to the marinade with the oregano, salt and black pepper and stir.
- Pour half of the marinade in with the chicken pieces and reserve the other half of the marinade for basting.
- Marinate the chicken for 30 minutes or up to 3 hours in the fridge.
- Prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
- If using wooden skewers, prepare them by soaking in water for 10 minutes. Thread the chicken on the skewers ending with a wedge of lemon if you wish.
- Grill the chicken, basting the kebabs with the reserved marinade and turning often until cooked through, about 10-15 minutes or until the chicken juices run clear.
- Serve warm.
- Enjoy!