Summer Outdoor Catering Equipment Hire
Weekends are always the most popular days for catering and BBQ equipment hire, we work 7 days a week ensuring our clients are happy, from delivery to collection. View our YouTube video from last weekend of our dedicated staff offloading equipment from our new van:
Well, this week the weather is glorious – featuring the hottest day of the year so far the smell of charcoal and suncream will be prevailant in the early evening air around the whole of the UK. Here’s a lovely chicken tasty treat from the Telegraph website today:
Some people tend to use chicken breasts for kebabs, which look neater, but they’re not as tasty as thighs (and breast meat dries out on barbecues). You can also fry the thighs whole.
MAKES 6 skewers
- 1 large onion, peeled and quartered
- Juice and finely grated zest of 2 unwaxed lemons
- 4 cloves garlic, chopped
- 80ml olive oil
- 1 small bunch flat-leaf parsley, stalks included
- 600g chicken thigh fillets
Put everything except the chicken into a food processor, season and blitz to a rough purée. Put the chicken fillets in a bowl and pour over the purée. Cover and leave to marinate in the fridge for at least an an hour, or overnight.
If you are using wooden skewers, soak them in water to prevent them from burning. Lift the chicken out of the marinade and cut the flesh into chunks (particularly thin bits of thigh may have to be folded over to form a chunk). Thread these on to the skewers and neaten the meat (little raggedy bits have a tendency to burn).
Season all over and cook either on a barbecue or on a griddle pan, turning frequently using long tongs. Timing will depend on the heat of your barbecue, but on a griddle pan they take about eight minutes. Make sure the chicken is cooked through.
Serve with lemon wedges, rice or couscous and salad. A bowl of garlicky yogurt (as per previous page) is good, too. Read the article here.