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Lancewood Garlic & Herb Chicken Kebabs
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Lancewood Garlic & Herb Chicken Kebabs

Ingredients

500 ml LANCEWOOD® Buttermilk
1 lemon , zest & juice of half the lemon
2 garlic clove(s) , crushed
45 ml fresh mixed herbs , chopped (chives, italian parsley, thyme, oregano)
salt & freshly ground black pepper  to taste
1 kg skinless chicken breasts cut into large chunks or deboned skinless chicken thighs

Method

Mix the buttermilk, lemon zest and juice, garlic and mixed herbs together. Season to taste.

Add the chicken to the marinade, cover and leave to marinade for 4 – 5 hours or preferably overnight.

Thread the chicken onto kebab sticks. Braai over medium hot coals until done.

Serve with braai broodjies, potato bake, salad, coleslaw or a green salad.

HINTS & TIPS:
Soak the kebab sticks in water 2 hours before using to prevent them from burning when on the braai.

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