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Chicken Rosemary & Thyme Kebabs

500g chicken thigh fillets
1 tablespoon lemon juice
1 egg white
4 tablespoons plain flour
2 teaspoons dried rosemary
2 teaspooons dried thyme
1 garlic clove, crushed
salt & pepper
wooden skewers

Makes approx. 6 kebabs

3/4 cup plain yogurt
1 tablespoon spring onion, finely chopped

Slice chicken into thin slices and place in bowl. Crush garlic over the chicken, add lemon juice, cover and allow to marinate for 2 hours.

Sift flour onto a plate. Using a mortar & pestal crush and grind the rosemary & thyme (this will release the oils and aromas) and add to the flour. Loosely thread the chicken onto the wooden skewers. Brush each skewer with the slightly beated egg. Then coat on both sides with the flour & herb coating. Place onto serving plate.

Add chopped spring onion to the yoghurt, place into serving bowl.

At the raclette grill:
Cook kebabs on a slightly oiled hot raclette grill top. Turning several times until cooked. Serve with a spoonful of yoghurt sauce.

For many more recipes look at our raclette book, available now.


Please note: If you like this recipe please also have a look at our raclette recipe book, full of mouth-watering recipes like this one!


More in this section:

The Basics
Serving Raclette
Original Raclette
Cheese Fondue
Raclette Varieties
Prawns in Sauce
Salmon Spinach
Mini Pizzas
Chicken Kebabs
Spinach Crepes
Mozzarella Tomatoes
Stuffed Mushrooms
Chicken Risotto
Pork Wraps
Apple Crumble
Crab Mornay
Fruity Berry Tarts
Fruit Custard
Coconut Fish Parcels
Asparagus Gratin
Camembert Raclette
Raclette Recipes

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