Chicken skewers are a must-make in the summer, especially when it comes to BBQs and outdoor grilling. Not to mention, there are so many options when it comes to what you combine the chicken with. Perfect alongside a summer salad and some fresh bread rolls, it's no wonder they're a BBQ favourite. We paired ours with a variety of seasonal vegetables and a simply seasoned marinade for extra flavour.
Light your firepit using the top-down method with our Flaming firewood or Grill & Chill and KindleFlamers. If your firepit has a swing arm, swing this around to allow it time to heat up.
Cut your ingredients into small chunks but big enough to spike with the skewer. Chicken pieces should be small, however, to ensure everything cooks evenly.
Slide your previously sliced ingredients onto your skewers. We used re-usable metal skewers, but if using wooden ones, make sure you soak them in water before cooking so that they don't catch fire. Oil and season your skewers.
Once the fire has is hot but tame, place your skewers on the BBQ rack - if too hot, it will burn the skewers, if not hot enough, they will take too long to cook. Best way to manage the heat of the fire is by using smaller logs, add just enough for optimal temperature. Once browned, check the ckicken is cooked and remove from the fire.
Whilst your skewers are cooking, prepare the dip by mixing together greek yoghurt, parsley and lemon juice. Mix this up
Remove your kebabs off the heat and enjoy with our fresh yoghurt and lemon dip.