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
- Serves: 6 persons
- 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
Step 1Light 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 2Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
Step 3Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
Step 4Put 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 5Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.