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Saturday, 3 March 2012

Friday Food - Apple kebabs

I'm partial to chicken kebabs; preferably on a bbq but during winter months under the grill will do.
Chunks of chicken marinaded for an hour or two (in the fridge) in a mixture of olive oil and lemon juice with a generous sprinkle of dried oregano or marjoram, then threaded onto metal skewers and put under a hot grill and turned frequently until cooked through. Served with a squeeze of lemon juice, salt and pepper, salad greens and pitta bread (wholemeal for preference) or savoury rice.

This week, I had half a very large apple (Pink Lady from Australia) in the fridge. I cut it up into chunks about half the size of the chicken pieces and threaded them onto the skewers along with the chicken, brushed with a little olive oil and under the grill they went.

The apple turned deep golden brown and tasted very good. It was softened but not falling apart. I'll do them again but next time I'll thread the chunks of apple onto a skewer separate from the chicken as I think the apple needs cooking for less time.

Apple kebabs might make a good desert if drizzled with ginger syrup. A syrup flavoured with cinnamon, or lemon or orange would might work too. Or a little honey and thick Greek yoghurt, or yoghurt sprinkled with cinnamon. The possibilities are almost endless.

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