chicken kebab recipe

Chicken kebabs make for an easy meal on a hot summer night

a taste of summer year round!

Chicken kebabs always remind me of Greece. I have come to associate them with warm weather and the simple flavours of summer. In this recipe, the chicken is marinated in lemon juice to intensify the flavour, and then sprinkled with Citrus Furikake for a glorious finish! Definitely a crowd pleaser!



Serves 4

4 skinless, boneless chicken breasts
4 tbsp of Pacific Harvest Citrus Furikake
juice & zest of 2 lemons
1 lemon thinly sliced
1/3 cup olive oil
1 clove garlic, crushed
salt & pepper


Soak wooden skewers in water for at least 30 minutes.
Cut chicken breasts into chunky cubes and place in a bowl with the lemon juice & zest, oil and garlic. Cover and leave to marinate for a few hours, or as long as you can.
Pre-heat the grill to 200C. Thread the chicken pieces tightly onto skewers occasionally weaving in a thin lemon slice until all the chicken has been used. Sprinkle the kebabs generously with the Citrus Furikake and place the skewers on a rack in a heatproof dish. Position the dish so that the skewers are about 4 inches from the grill. Cook for about 10 min. on each side or until cooked through and toasted at the edges.