Ingredients
- 5 tablespoons olive oil
- 2 tablespoons lemon juice (plus extra to serve)
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 1 teaspoon basil (fresh or dried)
- 1 teaspoon oregano (fresh or dried)
- 2 cloves garlic, minced
- 600 grams skinless chicken thighs, cut into 1 inch cubes
- sea salt and cracked pepper
To serve
- 4 pita bread, grilled
- tzatziki dip
- 80 grams kalamata olives, pitted
- 100 grams feta, cubed
- 200 grams cherry tomatoes, halved
- 1 cucumber, cut into slices
- ½ red onion, sliced
Instructions
- In a large mixing bowl, add the olive oil, lemon juice and zest, paprika, oregano, basil, garlic, salt and pepper and chicken. Stir until well combined.
- Marinate the chicken for at least 2 hours, or overnight.
- Thread the chicken onto skewers. Preheat the barbecue grill on a medium heat.
- Add the skewers to the grill and cook, turning occasionally, until the chicken is cooked through, approximately 10-15 minutes.
- Remove the chicken from the grill and squeeze over the reserved lemon juice.
- Serve immediately as a platter with the cucumber, tomatoes, olives, feta, toasted pita bread and tzatziki dip.
Transport your taste buds to the sun-soaked shores of the Mediterranean with our tantalizing Grilled Lemon Herb Chicken Platter. Imagine a culinary adventure where each bite is a symphony of flavors, evoking memories of lazy afternoons under azure skies and balmy evenings filled with laughter. This dish captures the essence of Mediterranean cuisine, with its emphasis on fresh, vibrant ingredients and bold, aromatic spices. Whether you’re hosting a summer barbecue or simply craving a taste of the exotic, this recipe promises to whisk you away on a gustatory voyage through the tantalizing flavors of the Mediterranean.
Marinating the Chicken
Begin by infusing the chicken with the vibrant flavors of the Mediterranean. In a large mixing bowl, combine olive oil, lemon juice, lemon zest, paprika, basil, oregano, minced garlic, salt, and pepper. Add the chicken cubes to the marinade, ensuring they are thoroughly coated. Allow the chicken to marinate for a minimum of 2 hours, or for best results, marinate overnight in the refrigerator.
In this recipe, we opt for chicken thighs, cleaned and diced into 1-inch cubes. The choice of thighs ensures a juicier result and offers more tolerance during the cooking process. However, chicken breasts can also be used, albeit with a shorter cooking time to prevent overcooking.
Thread and Grill
Once marinated, thread the chicken cubes onto skewers. Preheat your barbecue grill to a medium heat, and carefully place the skewers on the grill. Cook the chicken, turning occasionally, until each piece is beautifully charred and cooked through, approximately 10-15 minutes. The sizzle of the grill and the aroma of lemon and herbs will ignite your senses.
The chicken can be marinated and thread onto skewers ahead of time, and then cooked just prior to serving. If using wooden skewers soak them in water for 10-15 minutes before using
Serving the Chicken Platter
Once the chicken is grilled to perfection, remove it from the heat and squeeze over some extra lemon juice for a burst of citrusy freshness. Arrange the grilled chicken skewers on a platter alongside bowls of tzatziki dip, kalamata olives, cubed feta cheese, cherry tomatoes, cucumber slices, and sliced red onion. This colorful array of ingredients adds depth and variety to your meal.
Encourage your guests to build their own wraps using the warm pita bread, tender chicken, and an array of delicious toppings.
