Greek Chicken Skewers

4 standard portions

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Ingredients

• 3 tablespoons Olive oil
• 1 Lemon ((juice only))
• 2 tablespoons Red wine vinegar
• 4 Garlic clove (minced)
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 pinch Fine sea salt and ground black pepper
• 6 Chicken thighs (boneless and skinless; cut into large chunks)
• 2 Bell peppers (cut into chunks)
• 1 Courgette (zucchini) (cut into chunks)

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Soak the wooden skewers in water.
2. Put 6 Chicken thighs, 2 Bell peppers and 1 Courgette (zucchini) into a bowl.
3. Mix together 3 tbsp Olive oil, juice of 1 Lemon, 2 tbsp Red wine vinegar, 4 Garlic clove, 1 tsp Dried thyme, 1 tsp Dried oregano, 1 tsp Dried basil and 1 pinch Sea salt and black pepper.
4. Pour over the chicken and vegetables and mix well. Put in the fridge for at least 30 minutes, but preferably for 2 hours.
5. Thread onto the wooden skewers.
6. Put the skewers on a baking tray and then into the oven for 25 minutes. Then put under the grill for 3-4 minutes each side to crisp up.
7. Serve with flatbreads and dips.