Bay leaf and lemon skewers with parsley sauce
A recipe from the Good Food collection.
Ingredients
700g skinless chicken breast fillets, cut into 2.5cm chunks
60ml (¼ cup) olive oil
2 lemons, zest removed in strips with a vegetable peeler and juiced
16 fresh bay leaves
1 tsp dried oregano
4 large garlic cloves, thinly sliced
tomato salad and lemon wedges, to serve
Parsley sauce
1 cup, firmly packed, flat-leaf (Italian) parsley leaves
1 tbsp oregano leaves
2 spring onions
2 garlic cloves
pinch of ground cinnamon
pinch of ground cumin
60ml (¼ cup) olive oil
2 tbsp lemon juice
Method
Step 1
Soak 8 wooden skewers in water for 30 minutes to prevent scorching during cooking.
Step 2
Combine the chicken, olive oil, lemon zest and juice, bay leaves, oregano and garlic in a medium glass or ceramic bowl, season with salt and freshly ground black pepper and mix well. Refrigerate while the skewers are soaking.
Step 3
Meanwhile, to make the parsley sauce, put all the ingredients in a food processor and process until well combined and smooth. Season well with salt and freshly ground black pepper. Transfer to a serving dish, cover with plastic wrap and set aside.
Step 4
Preheat a barbecue grill or chargrill to high. Thread the chicken, lemon zest, bay leaves and garlic slices alternately onto the skewers.
Step 5
Cook the skewers for 6 to 8 minutes, turning occasionally, or until just cooked through. Serve with the parsley sauce, tomato salad and lemon wedges.
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Original URL: https://www.smh.com.au/goodfood/recipes/bay-leaf-and-lemon-skewers-with-parsley-sauce-20130725-2qlsg.html