• 500g chicken thigh fillets, cut into cubes (or use lamb or beef cubes if desired)
  • Finely grated zest of 1 lemon
  • 85ml ( ⅓ cup) South African extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • Salt and pepper
  • Green olive dressing:
  • 2 anchovy fillets, finely chopped
  • Zest and juice of 1 lemon
  • 60ml (4 tbsp) South African extra virgin olive oil
  • 125ml (½ cup) green olives, pitted and finely chopped
  • 1 clove of garlic, finely crushed
  • 125ml (½ cup) finely chopped fresh parsley


Marinate the chicken cubes in lemon zest, olive oil, garlic, salt and pepper for 2 hours or overnight. Thread onto skewers and braai over the coals or fry in a hot griddle pan. For the dressing, combine the anchovies, lemon zest and juice and olive oil. Whisk together, adding the green olives, garlic and parsley. Spoon the dressing over the warm kebabs and serve with a couple of black olives and a wedge of lemon. Works well accompanied by quinoa or brown rice.

To serve

  • Serves 6
  • Black olives and lemon wedges