Sticky chicken & chorizo skewers
The winning combo of chicken and chorizo gets even better with a sticky garlic, honey and thyme glaze, while padron peppers cut through the richness.
Q Serves 8 (with 16 flatbreads)
Q Prep 40 mins plus at least 2 hrs marinating and 1 hr proving Q Cook 40 mins
FOR THE SKEWERS
100ml olive oil
75ml sherry vinegar
1/2 small bunch of thyme, leaves picked 11/2 tbsp smoked paprika
4 garlic cloves, crushed
3 tbsp honey
4-5 chicken breasts (about 650g), cut
into bite-sized chunks
200g chorizo ring, sliced into thick rounds 250g padron peppers, or 3 green peppers
cut into pieces charred lemon halves or wedges, to serve FOR THE OLIVE OIL FLATBREADS
1.2kg strong white bread flour, plus
extra for dusting
200ml olive oil, plus extra for the bowl 1 tbsp fine salt
2 x 7g sachets fast-action dried yeast
1 Mix the oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with black pepper. Put the chicken and chorizo in a bowl, and pour over 3/4 of the marinade, reserving the rest. Marinate for at least 2 hrs, or overnight. Whisk the remaining honey into the reserved marinade.
2 Make the flatbreads. Mix the flour, oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave until doubled in size, about 1 hr.
3 Knock the dough back. Divide into 16 small balls. Roll each out on a floured surface to a few millimetres thick, and about 20cm wide. Heat a dry frying pan over a medium-high heat and cook for 3-4 mins until large bubbles form. Flip and cook for 1-2 mins more until golden. Keep warm in a low oven or on the barbecue, in foil.
4 Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a lidded barbecue. When the flames have died down and the coals are ashen, grill the skewers for 8-10 mins, turning until the chicken is cooked through, and using the remaining marinade to glaze. Slide the meat and peppers onto the flatbreads.
BREAD PER SERVING (2) 390 kcals, fat 13g,
saturates 2g, carbs 57g, sugars none, fibre 2g, protein 10g, salt 1g
SKEWERS PER SERVING 344 kcals, fat 22g, saturates 5g, carbs 8g, sugars 7g, fibre 3g, protein 26g, salt 1g