Lemon and Bay Leaf Chicken Kebabs

From issue #10.
Photography by Minka Firth.
Lemon and Bay Leaf Chicken Kebabs


8 boned and skinless chicken thighs
3 lemons
18 fresh bay leaves
1 teaspoon dried Greek oregano
3 cloves garlic, sliced
1⁄4 cup extra virgin olive oil
sea salt and freshly ground pepper
12 long bamboo or metal skewers
lemon wedges to garnish

Yoghurt Sauce
1 garlic clove, crushed
2 tablespoons extra virgin olive oil
1 cup Greek-style yoghurt
zest of 1 lemon
2 tablespoons lemon juice
sea salt and freshly ground pepper
handful of fresh mint leaves


Kebabs: Cut the chicken thighs into 3 cm chunks.

Peel the lemons with a vegetable peeler then squeeze the juice from 1 lemon. Combine the lemon peel and juice, bay leaves, oregano, garlic and the olive oil in a wide shallow dish. Add the chicken and turn well to coat. Marinate for 30 minutes or up to 6 hours in the fridge.

If using bamboo skewers, soak in water for 1 hour.

Sauce: Combine all the ingredients except the mint in a small bowl and mix well. Taste and adjust seasoning as needed. Just before serving finely shred the mint and stir through. Heat a ridged grill or barbecue.

Season the chicken with salt and freshly ground pepper. Thread the meat onto the skewers with the lemon peel and bay leaves. Grill until golden and cooked through, turning to cook all sides of the chicken. Arrange on a platter and garnish with lemon wedges.

Serve with the yoghurt sauce. Makes about 12 skewers