PORTUGUESE CHICKEN SKEWERS

Makes 12

2 tsp paprika

2 tsp ground coriander

1 tbsp sriracha hot chilli sauce 2 tsp dried oregano

2 tsp brown sugar

1 tsp sea salt flakes

2 cloves garlic, crushed

1 tbsp lime juice

¼ cup olive oil

1kg chicken thigh fillets, trimmed,

cut into 2cm thick strips

2 limes, quartered

Salad leaves and sliced radish,

to serve

Buttermilk sauce

1 cup buttermilk

⅔ cup whole egg mayonnaise 2 tsp sriracha hot chilli sauce 2 tbsp chopped coriander

1. Combine paprika, coriander, sriracha, oregano, sugar, salt and garlic in a large bowl. Stir in juice and oil. Add chicken and stir until combined. Allow to marinate for 2 hours or overnight.

2. Soak 24 x 16cm wooden skewers in a dish of water for 10 minutes. This will help prevent them burning during grilling. Using 2 skewers for each, thread chicken on evenly to make 12 skewers.

3. Heat an oiled barbecue or chargrill plate over a medium heat. Add chicken skewers, in two batches, and cook, turning occasionally, for about 10-12 minutes or until cooked through.

4. Cook the cut side of lime quarters for about 1-2 minutes each side or until just charred.

5. To make buttermilk sauce, whisk all ingredients in a medium bowl until smooth.

6. Serve chicken skewers with lime wedges, sauce and combined salad leaves and radish.

PORTUGUESE CHICKEN SKEWERS TOP LEFT, CLOCKWISE FROM FRONT: Cultiver napkin in Chambray, $50/set of 4, Road Less Taken. ‘Aquitaine’ speckle bowl, $22.99/medium, Tara Dennis Store. Katherine Mahoney mid plate in Concrete, $45, Home Industry. Glass jug, $9/small, Provincial Kitchens. Board, stylist’s own. LEFT: Details as before. Stockists, page 206