Spiced chicken skew­ers


Gourmet Traveller (Australia) - - Quick Meals -

A flavour-packed spice rub en­livens grilled meats with min­i­mum fuss – just a few min­utes of mar­i­nat­ing makes all the dif­fer­ence here. Add a potato salad or a crunchy slaw to round out the dish.

8 skin­less chicken thigh fil­lets, cut into thin, flat strips

Let­tuce leaves and le­mon wedges, to serve


2 tsp co­rian­der seeds

1½ tsp cumin seeds

2 tsp pa­prika

¼ tsp turmeric

Pinch of ground cloves Pinch of ground cin­na­mon 1 For spice rub, dry-roast co­rian­der and cumin seeds un­til fra­grant (20-30 sec­onds; see cook’s notes p168). Coarsely crush with a mor­tar and pes­tle, then com­bine with re­main­ing spices and a large pinch of salt in a large bowl. Add chicken, toss to coat and leave to mar­i­nate for 5 min­utes.

2 Heat a bar­be­cue or char-grill pan to high. Fold­ing the strips of chicken back on them­selves, thread chicken onto metal or bam­boo skew­ers (soak bam­boo skew­ers in wa­ter for 30 min­utes to min­imise burn­ing). Brush chicken with oil, then cook, turn­ing oc­ca­sion­ally, un­til golden, charred and just cooked (2 min­utes each side). Serve with let­tuce and le­mon.

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