Buffalo chicken kebabs

serves / 4 cook / 30 minutes Ingredients

50g (1⁄3 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 (1⁄3 cup) tomato sauce 40g butter

2 tsp hot chilli sauce

1 tbsp 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 on to 8 presoaked bamboo or metal skewers.

2. Preheat a char-grill 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 with coriander, if you like.