Heading to the cottage and don’t know if the power is out? Prepare marinated meat ready for the grill, or a simple ready-to-heat pasta sauce or casserole, at home to take along on a cottage weekend: it makes the cook’s life easier when you arrive, whether on a standard Friday night, or in emergencies (see Tip below). Pull the meat off the skewer into a pita, and dinner is served, no plates required! Serves 4
For the Rub:
1 tbsp ground coriander
1 tsp ground cumin
1 tsp freshly grated lemon zest
½ tsp cayenne pepper
½ tsp kosher or sea salt
1 clove minced garlic
For the Kebabs
1 1/2 lbs (675 g) boneless chicken thighs or breasts
1 red onion, cut lengthwise into 8 wedges
2 lemons, each sliced into 8 thin slices
2 tbsp extra-virgin olive oil
Freshly ground pepper
8 medium bamboo skewers, soaked in water for at least 30 minutes
Fresh herbs such as chopped coriander, parsley, thyme, or chives (optional)
1. Combine all rub ingredients in a large bowl.
2. Trim chicken and cut into bite-sized pieces, approximately 1 1/2-inches.
3. Toss chicken in rub until all pieces are coated. Add onion, lemon slices, and olive oil; toss to coat.
4. Transfer everything into a large resealable bag. Store in the refrigerator or a chilled, well-insulated cooler for at least 30 minutes or up to 1 day.
5. Thread chicken on skewers, inserting a few layers of onion and a slice of lemon now and again.
6. Preheat grill. Lightly oil the grate and arrange kebabs in the centre of the hot grill. Turn kebabs every 2-3 minutes until lightly charred all over and chicken is cooked through, approximately 8 to 10 minutes.
7. Remove chicken from grill; season with pepper and sprinkle with fresh herbs, if available.
Serve with warm pita bread and toppings such as Greek yogurt, onion, chopped fresh tomato, cucumber, and lettuce.
Tip: Assembled kebabs can be prepared ahead, sealed in a large resealable freezer bag and stored in the freezer. Arrange bag in freezer so that skewers lie flat and separate. Allow to thaw in refrigerator before grilling.