Medium heat, not high. Chicken kebabs burn on the outside before the middle is cooked if the grill is too hot.
From the shop
Start with 1 kg of chicken kebabs. Beef kebabs cook on the same grill; give them a hotter plate and 2 minutes less.
Ask for the kebabs in the shop’s Souvlaki or Honey soy marinade when you order ($1 an item) and skip the dressing.
Cut into the thickest piece before you serve. Chicken on a skewer is cooked when the juice runs clear and there is no pink at the centre.
Ingredients
- 1 kg chicken kebabs
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp dried oregano
- Juice of 1 lemon
- Salt and cracked black pepper
Buy the cuts for this recipe
Chicken Kebabs$26.99per kilogram
Angus Beef Kebabs$30.99per kilogram
Method
- Heat the barbecue to medium. Mix the oil, garlic, oregano, lemon juice, salt and pepper.
- Brush the kebabs with half the dressing. Lay them on the grill.
- Cook for 10 to 12 minutes, turning every 3 minutes, until browned on every side and cooked through.
- Rest for 3 minutes. Brush with the rest of the dressing.
Serve it
Serve in flatbread with tzatziki, tomato and red onion, or over rice with a Greek salad.