200 chicken shish kebabs…

A couple of weeks ago I put up my hand to cook for 50 people over a weekend away… that was before I knew that I had only an electric cooktop, 2 rack electric oven, one 2-slice toaster, 1 kettle, and a BBQ!! Needless to say, my helpers and I were too busy to take many photos, but here’s a few hints and recipes in case you need to whip up meals for 50 people!

Chicken shish kebabs

  • 13kg chicken breast or thigh, cubed¬†skewers.JPG
  • 1kg onions – large dice (hint: peel them then soak in water to eradicate those vicious eye-attacking oils)
  • 6 large green capsicums, cut into squares
  • 8 large zucchini, cut into 0.5cm rounds
  • 4 bunches of chopped fresh rosemary (or half a packet of dried rosemary)
  • salt and pepper
  • olive oil
  • 5 iceberg lettuce, torn
  • 1kg tomatoes, diced
  • 1kg shredded cheese
  • sweet chilli sauce, BBQ sauce to serve
  • 200 bamboo skewers
  • 60 lebanese bread
  • 5 bulbs of garlic – peeled and chopped in a food processor.
  • ¬†Method

    1. In 2 large bowls, pour in enough olive oil to cover the base of the containers, and enough to cover the chicken. Add in half the garlic in each bowl, as well as half the rosemary. Stir.
    2. Pour in the chicken into the bowls, and using your hands (there’s no other way!) marinate the chicken. Let it sit in the fridge, covered, overnight preferably or for 3 hrs to marinate.
    3. Soak the skewers in water for at least half an hour to avoid them burning
    4. Thread one piece of chicken, then a piece of onion, another chicken, a capsicum, another chicken, zucchini and a final piece of chicken onto each skewer.
    5. Season skewers with salt and pepper, and cook on the BBQ, turning only once when it looks almost cooked through.
    6. Organise a production line starting with lebanese bread, then the salads and finally the chicken for people to serve themselves and wrap up to eat!

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