buf­falo chicken ke­babs

serves 4| prep & cook­ing 30 mins

taste.com.au - - COOK IT NOW -

50g ( 13 ⁄ cup) plain flour 2 tsp smoked pa­prika Pinch of cayenne pep­per 600g chicken thigh fil­lets, trimmed, cut into 3-4cm pieces 1 large red onion, cut into wedges 1 small cos let­tuce, leaves sep­a­rated 200g baby cu­cum­bers (qukes), sliced length­ways 100g blue cheese, crum­bled 4 tor­tillas, warmed Le­mon wedges, to serve Fresh co­rian­der leaves, to serve (op­tional)

spicy tomato sauce

80ml ( 13 ⁄ cup) tomato sauce 40g but­ter 2 tsp hot chilli sauce 1 tbs Worces­ter­shire sauce

1 Com­bine the flour, pa­prika, cayenne and chicken in a large seal­able plas­tic bag. Sea­son. Seal and shake to coat. Thread chicken and onion onto 8 pre-soaked bam­boo or metal skew­ers. 2 Pre­heat a char­grill pan over medium-high heat. Spray skew­ers with oil. Cook, turn­ing, for 2-3 min­utes each side or un­til golden and cooked through. Trans­fer to a plate. Cover with foil to keep warm. 3 Mean­while, for the sauce, place the tomato sauce, but­ter and hot sauce in a small saucepan over medium heat. Cook, stir­ring, un­til the but­ter has melted. Add the Worces­ter­shire sauce. Sim­mer for 5 min­utes or un­til sauce has thick­ened slightly. 4 Spoon the hot sauce over the chicken skew­ers. Serve with the let­tuce, cu­cum­ber, blue cheese, warmed tor­tillas and le­mon wedges. Scat­ter over the co­rian­der, if you like.

PER SERVE • 35g pro­tein • 27g fat (14g sat­u­rated fat) • 41g carb • 4g di­etary fi­bre • 556 Cals (2325kj)

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