Garlic, lemon and paprika skewers, with chicken or beef cooked in separate batches.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g chicken thigh or beef steak, cut into 3 cm pieces
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp paprika
- 1 tsp oregano
- Zest of 1 lemon
- ¾ tsp salt
- ½ tsp pepper
- Lemon wedges
Method
- Mix oil, garlic, spices, zest, salt and pepper with the meat. Refrigerate 1–4 hours.
- Thread loosely onto metal skewers. Keep chicken and beef on separate skewers.
- Grill over coals, turning every 2–3 minutes and moving to a cooler area if needed. Chicken must reach 74°C in the thickest piece; for beef use 63°C followed by a 3-minute rest.
- Rest briefly and serve with fresh lemon.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
