Summer is well and truly here, maybe not the official December 1 start but in Australia we get started early!
I love BBQ’s all year round however in summer the balmy weather and the smell of a BBQ starting up is something special don’t you think? You might be sitting outside enjoying a glass of wine and all of a sudden one of the neighbours start up the BBQ. It well and truly fires up my taste buds!
“Skewers or brochettes (in french) are perfect for any BBQ. I like to use light and easy to prepare marinades from ingredients that are in season.”
This recipe is one I made yesterday and it is for a family BBQ in Sydney today. My cousin Sandra and her husband Glen are hosting and it’s going to be a blast. Family get togethers are made even more special when people contribute and bring something for the table I always think, today is no exception which reminds me I need to finish this blog and get down to the bakery to pick up the baguettes.
This marinade is quite strong, the lemon combined with the garlic and ginger will have your kitchen and refrigerator a buzz with the smells you might associate with the streets of Bangkok. Sawadee krup!
This recipe is makes around 65 skewers, for smaller quantities, divide the recipe as required.
Enjoy the recipe and let me know how it goes!
What do you like to BBQ in summer?
Chicken Skewers with lemon, garlic, ginger and rosemary. (Brochettes de poulet au citron, ail, gingembre et romarin)
Soak your skewers in water while you prepare the marinade and chicken.
For the marinade:
- 1 cup extra virgin olive oil
- 8 cloves of garlic, chopped
- 2 tablespoons of grated ginger
- 1 bunch of chopped rosemary
- finely grated lemon zest from 1 lemon
- half a stick of lemongrass chopped finely
- 4 teaspoons of sea salt
- cracked pepper to taste
For the chicken:
- 4 kg of free range chicken breast cut in 1-inch pieces (I ask my butcher to do this for me to save time)
- XV olive oil for basting, or use the excess marinade
Simply combine all the marinade ingredients in a large container and add the chicken pieces. Mix well and refrigerate for 30 minutes. Thread the marinated chicken onto the bamboo sticks.
BBQ on a medium heat to ensure they don’t burn basting as required. Cook approximately 4 – 5 minutes on each side and finish in the oven if required.