Garlic and Herb Chicken Kebabs with a Courgette and Carrot Slaw

I buy chicken thighs all the time, they are cheap and succulent and can be made into a million different dishes.  This is a simple kebab recipe which works great with this slaw.  If you fancy something more substantial then add a couple of pitta or flat breads.

Ingredients:

A packet of chicken thighs, skinned and boned

4 big cloves of garlic

A handful of oregano

A handful of parsley

A handful of basil

A tablespoon of olive oil

The zest and juice of half a lemon

Salt and pepper

For the slaw:

1/2 a large courgette

A carrot

2 Spring onions, finely chopped

A dessertspoonful of sherry vinegar

A teaspoon of agave syrup or sugar

A dessertspoonful of olive oil

Salt and pepper

Method:

Soak your skewers in water for as long as you can (this helps prevent them from burning).  Cut the chicken into cubes, you should be able to get about 8 pieces from each thigh.  Put chicken into a bowl and add lemon zest, juice, oil, the herbs (finely chopped) and the garlic, crushed or grated.  Mix together and marinate for about half  an hour. 

Thread your chicken onto skewers and grill (or barbecue, the sun’s come out again!) for about 8/10  min a side on high, or until golden and cooked through.  Try to space the chicken out a little to aid the cooking process.

The kebabs ready for the grill...

Mix the sherry vinegar, oil, syrup and salt and pepper until you get a sweet and sour dressing.  Grate the courgette and carrot into a bowl with some finely chopped spring onion and toss in the dressing.

Serve the kebabs with the slaw and perhaps some flat breads.

mmmm...

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