Chicken and Bell Pepper Skewers with Souvlaki Flavours

Chicken and Bell Pepper Skewers with Souvlaki Flavours

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Gordon McKenzie

Gordon McKenzie has more than 30 years experience as a chef and now works at Bede Beaumont Catering in Dunedin.

At the age of 29, Gordon was the first non European to become Executive Chef of a five star hotel in Australia – the Sheraton Alice Springs – and being a Kiwi, he remembers some very good Australian chefs questioning that! This was a real coup for the ‘small town Invercargill boy’ who has also worked in an enviable array of Hotels in cultures and countries including Vanuatu, Malaysia and Hotels throughout Australia and New Zealand. He’s also survived two major tsunamis during his cooking career – in American Samoa recently and in the Maldives at Full Moon Resort 2004.

In November 2010 Gordon returned to his Southern New Zealand roots when he bought Bede Beaumont Catering, Dunedin in a partnership with Tara Namana and became Head Chef for the business. He enjoys the variety and flexibility of working in “out” catering, which allows him to plan his time around functions and spending time with his five year old son and wife Fia who also works in the business.

Bede Beaumont has a 30 year history and is the caterer of choice for weddings and events in the region. It also caters the Melbourne Cup Day at Dunedin’s Wingatui Race Course - a huge event attended by more than 7,000 race goers, providing many hungry mouths to feed at all price levels from cafe style to silver service.

Gordon’s Chicken Skewers with Souvlaki flavours dish features Fonterra Foodservices De Winkel Acidophilus Yoghurt in both the marinade and dressing. Its thick and creamy texture that holds its consistency when used in cooking and lovely acidic flavour makes it one of Gordon’s favourite products.

For further information on Bede Beaumont Catering visit: http://www.bbcatering.co.nz/

 

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Chicken and Bell Pepper Skewers with Souvlaki Flavours

Ingredients:

1 lemon, zest only

3tbsp lemon juice

3tbsp dry white wine

¾c De Winkel Acidophilus Yoghurt

1½tbsp garlic, chopped

2tbsp olive oil

1tbsp souvlaki spice (see recipe below)

½tsp black pepper, freshly ground

1½tsp salt

¼c parsley, chopped

6 sprigs fresh rosemary, chopped

1tsp dry oregano flakes

¼tsp dry chilli flakes (add more or less as desired)

1kg chicken thighs, boneless & skinless, cut into 2cm squares

12-18 6” bamboo skewers

red, green and yellow bell peppers, cut into 2cm squares

1 red onion, cut into 2cm squares

Method:

Mix together the marinade ingredients, add the diced chicken and leave overnight to marinate.

To make the skewers, thread the red onion, bell pepper and marinated chicken along the skewer dispersing the pepper colours (thread tight or loose as desired).

Set oven to 225C.

Lay skewers on a tray lined with baking paper and roast for 12 to 15 minutes or until cooked.

Serve with the minted yogurt dressing, couscous and a parsley mint salad.

Minted Yogurt Dressing

12 fresh mint leaves, chopped

1tsp souvlaki spice (to taste)

⅛tsp black pepper, freshly ground (to taste)

1c De Winkel Acidophilus Yoghurt

Mix together just prior to serving.

Souvlaki Spice

1tsp celery seed

1 big cinnamon stick, broken

3tbsp cardamom pods

1tbsp black peppercorns, freshly ground

4tbsp dry oregano leaf

3tbsp dry thyme leaf

15 bay leaves, broken

1½tbsp salt

2½tbsp cumin seeds

5tbsp coriander seeds

Blend together in a coffee or spice grinder and store in an airtight container.

Produces: 4-8 Servings