Pesto chicken kebabs at Somerset Gift Farm Getaway….. part 1 of 3

Welcome to 2015 and the first of loads of new posts after my year of gathering new recipes and visiting beautiful places.

Let’s kick this year off with a 4 part post of Somerset Gift Farm Getaway… 16 km’s outside Swellendam on the foothills of the Langeberg Mountains. We booked Fish Eagle Lodge, which comes with 3 large on-suite bedrooms, a lovely open plan living / dining area and a near wrap-around covered veranda with outside braai. The house looks onto the towering Langeberg Mountain range that looks so close, that it feels as if it flips over your head.

Late afternoon view from the “stoep”…

We usually arrive late afternoon just in time to see “the light”… for a couple of seconds before the sun sets, it flouds the little valley and then complete darkness sets in…

Fish Eagle Lodge at night….

Over the next 3 posts I will post our lunch menu recipes… it was a big family morning prepping and having fun … with me and my mom cooking, the kids fishing buckets full of small fish in the pond in front of the house and Liezel creating the most amasing crochet blanket…. happiness ….

Lunchtime…

For the Pesto Chicken Kebabs you will need:
RECIPE CARD > click on this link30. Pesto chicken thigh fillet sosaties……. RECIPE CARD
2 deboned thigh fillets (Elgin Free Range of course) per kebab (chicken breast fillets can also be used but the thigh fillets are more tender)
3 small rosa tomatoes per kebab
Basil pesto, enough to “wet” the chicken pieces
Kebab sticks
Salt and Pepper

Cut each thigh fillet in 2 and marinade the cut chicken pieces for at least 2 hours in the Basil Pesto in a fridge.

Ouma Babsie giving a helping hand in the kitchen…

Soak the skewers in water while the chicken marinades and skewer the kebabs alternating between the chicken pieces and rosa tomatoes. Jip this is a bit of a messy job so … deligate..

Braai the kebabs until “just” cooked and serve….

LUNCH TIME !!

Do remember to “braai” the kebab’s until JUST cooked, you want them deliciously tender..

Serve with a slice of Spinach and Ricotta loaf (recipe following – part 2 of 4 ) and a Nectarine green salad with a yummy pear and rosemary dressing (part 3 of 4)….