Woolworths Vanilla Chardonnay Archives

Birthday cake

Pina colada cake

45-50 minutes

Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Shish tawook (marinated chicken kebabs)

Serves 4

Difficulty Easy

Ingredients

For the marinade:

½ cup extra virgin olive oil
2 T white wine vinegar
1 lemon, juiced
4 cloves garlic, crushed
1 T dried oregano
1 T za’atar

For the kebabs:

12 skinless, boneless free-range chicken thighs
2 onions, peeled and quartered
200 g cherry tomatoes
red, green and yellow peppers, quartered and seeded
sea salt and freshly ground black pepper, to taste

Method

1. To make the marinade, combine all the ingredients to make a paste.

2. Place the chicken in the marinade, making sure each piece is well coated, cover with clingwrap and marinate in the fridge overnight.

3. Thread the chicken onto skewers, alternating with the onion, tomatoes and peppers. Season with salt and pepper.

4. Grill over hot coals, turning frequently, until the chicken is cooked through and golden. Serve with toum (garlic sauce), batata harra (chilli potatoes) and flatbread.

Find the recipe for toum here.

Find more chicken thigh recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Pina colada cake

Crunchy slaw with blue cheese dressing

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

Tempura prawns with sweet chilli sauce

Roast leg of lamb with cheesy baked baby brinjals and roast vegetables

Shish tawook (marinated chicken kebabs)

Shish tawook (marinated chicken kebabs)

Ingredients

Method