LEMON MYRTLE CHICKEN KEBABS
This simple recipe uses the dried leaves of the native lemon
myrtle (Backhousia citriodora).
● 4-5 boned chicken thighs
● 1 teaspoon freshly grated garlic
● 1 teaspoon freshly grated ginger
● 1 tablespoon vegetable oil
● 2 teaspoons dried ground lemon myrtle leaves (see recipe for lemon
myrtle tea below)*
Cut the chicken thighs into small cubes.
Place ginger, garlic, lemon myrtle and oil into a bowl with chicken.
Stir and set aside in the refrigerator for at least half an hour to
Thread the chicken on to kebab skewers and cook on the barbeque, in a
frypan or under the griller. Serve with fruit chutney (mango or pawpaw) or sweet chilli sauce.
*Lemon Myrtle Tea
Collect some branches of fresh lemon myrtle
leaves. Rinse them off with the hose or wash small bunches in the
kitchen or laundry sink. Hang the rinsed bunches of leaves to dry in an
airy position out of the direct sunlight. When the foliage is completely
dry (usually 5-7 days), remove the individual leaves and pound into a
powder or pulverise in small bunches using an electric spice grinder.
Store in a sealed glass jar. Use as a tea or sparingly to add lemon
flavour when cooking.