CHICKEN, CRANBERRY AND PISTACHIO KEBABS
Some of the coating might flake off but, if served on skewers over a bowl of the dip, the crumbs just add to the flavours. Best made a day in advance.
Preparation 10 minutes, plus marinating Cooking 12 minutes Makes 12
4 BONELESS, SKINLESS CHICKEN BREASTS 2 GARLIC CLOVES, FINELY CHOPPED
1 TSP SEA SALT
JUICE OF ½ LEMON
GLUG OF OLIVE OIL, PLUS EXTRA FOR DRIZZLING
1 TBSP GROUND CINNAMON
¾ TBSP GROUND ALLSPICE
100G UNSALTED PISTACHIO NUTS, SHELLED AND PEELED
100G DRIED CRANBERRIES, FINELY CHOPPED 250ML TAHINI
4 GARLIC CLOVES, PEELED AND CRUSHED JUICE OF 1 LEMON
Cut each chicken breast in half lengthwise, then cut crosswise into six pieces. In a pestle and mortar, crush the chopped garlic with the sea salt and a grinding of black pepper. Stir in the lemon juice, olive oil and spices, and pour into a shallow bowl. Add the chicken and toss to coat, leaving to marinate in the fridge for 30 minutes or ideally overnight.
Meanwhile, to make the dip, mix the tahini and crushed garlic together with the lemon juice. Add 100ml hot water, season with salt and freshly ground black pepper, and whisk, slowly adding more water, until it has a nice, thick consistency, similar to that of houmous – you may need up to 450ml in total.
Blitz the pistachios to a fine powder in a blender and put them on a tray, scattering with the cranberries. Set aside.
Heat a griddle pan until hot. Skewer the chicken pieces and cook in batches for around 5-6 minutes on each side, depending on thickness. Drizzle with olive oil and immediately roll in the pistachio and cranberry mix, before threading on to bamboo skewers. Serve with the tahini sauce.