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.