Braai recipe for Lemon and Herb Chicken Kebabs with Sundried Tomatoes
1 teaspoon herbs de provence or dried Italian herbs
½ teaspoon smoked paprika
genenous pinch dried red chilli flakes
1 garlic clove, bruised
pared skin of 1 lemon, plus juice of half (about 45ml)
4 tablespoons olive oil
¾ teaspoon salt
freshly ground black pepper
about 10-12 sundried tomatoes in olive oil, drained
800g free range chicken thighs, de-boned, skinned and cut in half
wooden skewers, soaked in water for 30 minutes
For the marinade, combine all the ingredients in a bowl. Place the chicken in the marinade and toss to coat. Cover with cling film and set aside to marinate for an hour or overnight if time allows.
Thread the chicken and sun-dried tomato halves onto the skewers.
Cook over hot coals, turning and basting regularly.
Serve with additional lemon wedges on the side.