I found this recipe on Epicurious and was intrigued by the unusual flavour combinations, but from my time in the Middle East, could see how this would work as these flavours are used in this region. I changed the amount of oil and used a different chicken cut to the original recipe as the Chief Taster is a fussy man. I grilled the chicken but this would be great on the bbq too. This is also very easy to do and would make a great quick supper dish when you really can’t be bothered to cook but want something tasty.
I cut chicken breasts and put them on a skewer to make kebabs, but you could use this marinade on other cuts of chicken too.
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INGREDIENTS
Zest and juice of 2 lemons
2 tblspn fresh mint, chopped
2 cloves garlic, peeled and finely chopped
1/2 tspn paprika
1/2 tspn cumin
1/4 tspn salt
1/4 tspn black pepper
2 tblspn olive oil (coconut oil would be good too)
4 chicken breast, cut into chunks
Chopped mint for garnish
METHOD
- Stir all the ingredients (apart from the chicken) in a bowl and mix well.
- Add the chicken and ensure all the chicken in coated. Leave at room temperature for 30 minutes to marinade.
- Push the chicken pieces onto skewers.
- Preheat the grill/bbq and place the chicken skewers until the grill/on the bbq and cook for about 5 minutes each side, turning and basting with the remaining marinade.
- Remove and scatter the mint garnish over the chicken.
- Eat and enjoy!
Serves 2-4
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