Lemon & Herb Chicken Skewers

Ingredients

• 600 g boneless, skinless chicken thighs, cut into chunks
• 3 tbsp olive oil
• 1 lemon, zested and juiced
• 3 garlic cloves, crushed
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 red onion, cut into chunks
• Small bunch of parsley, chopped

Method

1. In a bowl, mix the olive oil, lemon zest and juice, garlic, oregano, paprika, 1 tsp salt and plenty of black pepper.
2. Add the chicken, toss to coat, then cover and marinate in the fridge for at least 30 minutes (or up to 24 hours).
3. If using wooden skewers, soak them in water for 20 minutes. Thread the chicken and red onion alternately onto the skewers.
4. Heat a barbecue, griddle pan or grill until very hot. Cook the skewers for 10–12 minutes, turning every few minutes, until charred and cooked through.
5. Rest for 5 minutes, then scatter with parsley and serve with lemon wedges.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.