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Braaied Chicken Kebabs with Lemon Feta Dip

14th March 2022

Ideal for a lazy lunch. Chicken kebabs on a base of creamy lemon feta dip all on a bed of crunchy greens.



For the Kebabs

  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp dried thyme or mixed herbs
  • 1 garlic clove, finely chopped
  • 1.5 kg boneless skinless chicken thighs
  • 2 large red onions, cut into chunks
  • salt and pepper
  • 6 skewers
  1. Mix the olive oil, red wine vinegar, herbs and garlic together.
  2. Thread 5-6 pieces of chicken onto each kebab, alternating with two pieces of red onion in-between each piece of chicken. Brush the kebabs with the marinade and season with salt and pepper.
  3. Braai over medium-hot coals for 6-8 minutes. Brush with more marinade with each turn and braai until cooked through with a nice, even char.

Lemon Feta Dip

  • 1 cup feta cheese
  • 1/2 cup sour cream
  • 1-2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 garlic clove
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper
  • Salt to taste
  1. Place all the ingredients in the food processor, reserving a few crumbles of feta cheese to use as a garnishment for the finished dip.
  2. Before serving, drizzle with olive oil and sprinkle lemon zest and reserved feta cheese over the top.