Zesty Herby Kebabs
Here’s a recipe with zest from Edge and Son for your summer barbecue
Serves 4, prep time 15mins
4 free-range chicken breasts cut into one-inch cubes
¾ kg of rare breed lamb fillet cut into one-inch cubes
A few handfuls of fresh herbs – Edge and Son recommend a mixture of rosemary, oregano, mint, thyme, marjoram and coriander, but suggest the proportions are up to you and that it won’t go wrong and any combination is fine – just experiment to your taste
1 garlic clove
The zest and juice of 1 large lemon
A few glugs of extra virgin olive oil
Seasoning to taste
For a simple summer outdoor meal, put all the dry ingredients in a food processor for a few seconds then add the lemon juice, olive oil and seasoning. If you haven’t got a food processor, get chopping! When you’ve finished, the marinade should be the consistency of thin cream. Marinade your cubed meat for anything from a few hours to a day (refrigerated). Thread the cubes onto previously water-soaked wooden kebab skewers, and cook to taste.
Best served with local potatoes and a simple salad or, during May and June, some fresh local asparagus barbecued alongside the kebabs for the last few minutes of their cooking.
Simple and delicious!