{"id":100341,"date":"2015-09-24T09:30:36","date_gmt":"2015-09-24T07:30:36","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/?p=100341"},"modified":"2015-09-23T10:08:33","modified_gmt":"2015-09-23T08:08:33","slug":"marinated-chicken-kebabs-2","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/2015\/09\/24\/marinated-chicken-kebabs-2\/","title":{"rendered":"Marinated chicken kebabs"},"content":{"rendered":"

You will need:<\/strong>
\n* 500 grams boneless chicken breasts.
\n* Four courgettes, sliced very thinly lengthways.
\n* Six to eight skewers.<\/p>\n

For the marinade:<\/strong>
\n* One handful fresh coriander.
\n* One handful fresh mint.
\n* Three cloves garlic.
\n* Six spring onions.
\n* One red chilli.
\n* Zest and juice of one lemon.
\n* Salt.
\n* Freshly ground black pepper.
\n* Olive oil.<\/p>

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What to do:<\/strong>
\nCut the chicken into 2.5 centimetre cubes and place in a bowl. Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool.
\nBlitz all the marinade ingredients (except the olive oil) in a food processor, and then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour.
\nWeave the courgette strips in between the chicken pieces on the skewers. Braai, turning regularly, until the chicken is cooked.
\n* Information obtained from www.jaimieoliver.com<\/p>\n

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