Spice-Zone.com - Recipes - Bay Leaves Whole

SAVOURY CHICKEN KEBABS

Bay leaves add a wonderful flavour to these tasty, tender kebabs. Serve with garlic sauce or lemon butter sauce. 6 servings (2 per person).

Ingredients:

8 chicken breast fillets

12 wooden or metal skewers

3 tablespoons (45 ml) balsamic vinegar

3 tablespoons (45 ml) honey

1 tablespoon (15 ml) GARLIC CRUMBLE

5 tablespoons (75 ml) olive oil

½ teaspoon (2.5 ml) salt

½ teaspoon (2.5 ml) BLACK PEPPER COARSE

a lot of BAY LEAVES

Method:

Prepare the marinade by combining the vinegar, honey, garlic, olive oil, salt and pepper. Mix thoroughly.
Cut the chicken fillets first in half, then into bite-sized chunks.
Combine chicken pieces and marinade in a ceramic bowl, and marinade overnight in the fridge.
Thread 6 – 8 chicken pieces on each skewer, with a bay leaf between each piece.
Braai kebabs over hot coals for about 7 minutes until done. Serve immediately.

LEMON BUTTER SAUCE:

Ingredients:

½ onion, chopped

3 tablespoons (45 ml) butter/margarine

½ cup water

juice and zest of 1 lemon

Method:

Melt 2 tbsp. butter/margarine and saute onion until soft, 5 minutes.
Add water and simmer 10 minutes. Then add lemon juice, zest and remaining butter/margarine. Thicken with cornflour if necessary.

Tips:

Kebabs may be grilled in a hot oven as well.

Soak wooden skewers in cold water for 30 minutes before using.