Chesney's HEAT Series, Рецепты

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gRIllIng RECIPES
Main dish
MIDDLE EASTERN
CHICKEN SKEWERS
serves 4
ingredienTs
• 8 boned, skinless chicken thighs
For the marinade:
• 1 lemon
• 1 tbsp sumac
• 1 tsp ground cumin
• 1 tbsp dried oregano
• 2 cloves garlic, crushed
• 1 tsp salt
• 2 tsp sesame seeds
• 2 tbsp olive oil
•
1
/
2
bunch soft thyme, chopped
•
1
/
2
tsp dried chilli flakes
To serve:
• Handful chopped parsley or
coriander
• Pitta or flat bread
• Hummus
• Pickled chillies
•
Pitted olives
• Radishes, roughly chopped
• Extra virgin olive oil
METHoD
in The kiTChen
Cut the chicken thighs into bite-sized pieces.
For the marinade, peel strips of lemon zest
and put in a large non-metallic bowl or large
re-sealable sandwich bag with the juice of
the lemon and remaining marinade
ingredients. Add the chicken, mix well to
coat, cover (if in a bowl) and leave to
marinade ideally overnight in the fridge.
Once marinated, thread the chicken onto
skewers, leaving a small gap between
pieces to ensure even cooking.
on The BarBeCue
Prepare the barbecue with the baffle in the
down position set at a hot temperature for
grilling (about 250-350°C).
Cook the skewers for 6-8 minutes, turning
occasionally, until you have a golden crust.
Transfer to a plate while you heat through
the pitta or flatbread, to give it a slightly
charred edge.
Scatter parsley or coriander over the chicken
and serve with the pitta, hummus, some
pickled chillies, olives, radishes, a drizzle of
extra virgin olive oil and lemon to squeeze
over.
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