• 1/2 kg boneless chicken breast, cubed
  • 1 or 2 zucchini, thinly sliced lengthwise



  • A large handful of fresh coriander
  • A large handful of fresh mint
  • 1 clove garlic
  • 1 medium onion, roughly chopped
  • 1 red chili (or 2 teaspoons red pepper flakes)
  • Juice of one lemon
  • Zest of one lemon
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil



Place all marinade ingredients except olive oil in a blender and make a smooth paste.  Add olive oil and mix well.

In a shallow sealable container or in a large Ziploc bag, combine chicken cubes and marinade.

Cover or seal and marinate in the refrigerator for at least 30 minutes. 1 hour or longer for fullest flavor.

Remove the chicken from the marinade and skewer onto bamboo sticks (or metal sticks), weaving the zucchini strips in between the chicken pieces.

Heat a grill or a grill pan to medium-low heat. Low-temperature cooking will glaze the marinade on the chicken without burning black.

Cook the kebabs, until cooked through, about 10 – 12 minutes turning regularly, until juices run clear.

Transfer to a platter and serve.




Photos & Recipes adapted from: The Iron You