Chicken kebabs
This kebabs recipe has it all: spicy paprika chicken, sweet caramelised pineapple and plenty of refreshing mint. Serve alone as starter, or with some rice or noodles as a main dish
- Total:
- Serves: 6 persons
Ingredients
- 1tbsp hot-smoked paprika
- 4cloves garlic, crushed
- ½lemon, juiced
- 4tbsp olive oil
- 12skinless chicken thigh fillets, cut into 3cm chunks
- a large handful mint leaves, chopped
- 2tbsp sesame seeds, toasted
- 1-2 red chillies, sliced
- cooked basmati rice
- 2tbsp soft light brown sugar
- 1lime, juiced
- 1ripe pineapple, peeled and cut into thick round slices
Instructions
Step 1
Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.Step 2
Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.Step 3
Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.Step 4
Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.Step 5
Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.