Easy Spiced Chicken Kebabs

Description

This is my all in a bag marinade for the best tenderest chisken skewers yes I know the minute someone says that you start to think I don't believe it but.......
This involves an overnight marinade but you can use it after a couple of hours, it works well with quinoa or cous cous salad or as a side to roasted baked aubergines or peppers.

Ingredients

4 large chicken breasts cut into strip cut across the breast
1 whole lemon zested and juiced
4 cloves of garlic grated
1 inch cube of fresh ginger peeled and grated
4 tablespoons of olive
4 tablespoons sesame oil

Instructions

In a bowl with a whisk mix all the ingredients except the chicken. You can now either add the chicken to the bowl or put the mix and the chicken into a ziplock or vaccum bag (this for me is better as you can squish the mix about to make sure the chicken is well coated.
Put it in the fridge and leave at least 2 hours.
If you use wooden or bamboo skewers soak them for 20 minutes or so before threading on the meat it just stops them burning. You can also just grddle the chicken. It takes only 10-15 minutes including the resting time to to cook the chicken.

Notes

I serve this with spicy chick peas, sesame and yoghurt dip buttery couc cous or persian style butter rice.
They are great as wee bites with drinks or for a barbie

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