Lemon Chicken Kebabs
2 lemons, zest and juice
60 ml Basso Olive Oil
30 grams Schwartz Garlic Powder
4 tsp Schwartz Oregano
Basso White Wine Vinegar
1.4 kg skinless, boneless chicken breasts, cubed
10 lemon slices, quartered
Schwartz Sea Salt to taste
Schwartz Black Peppercorns , freshly ground - To taste
40 grams Schwartz Garlic Powder
4 tsp lemon zest, grated
2 tbsp Schwartz Premium Parsley
Mix the lemon juice, zest, olive oil, Schwartz Garlic, Oregano and white wine vinegar together. Add the chicken and season. Cover and refrigerate for at least 2 hours.
Thread the chicken onto skewers, alternating with a quarter slice of lemon. Cook under a pre-heated grill for 10-15 minutes, until cooked or char grill.
Mix the gremolata ingredients together. Place the remaining marinade in a saucepan and boil for 2 minutes to reduce to a syrupy consistency.
Pour over the chicken and sprinkle with gremolata before serving.