BUTTERMILK CHICKEN SKEWERS

TAKES 25 MINS, PLUS MARINATING SERVES 6

4 chicken breasts, cut into chunks

½ a pineapple, peeled and cut into chunks

FOR THE MARINADE

120ml buttermilk

2tsp smoked paprika

Juice of 1 lemon

FOR THE DIP

4tbsp mayonnaise

4tbsp creme fraiche

2tsp Dijon mustard

1tsp smoked paprika 1tsp Tabasco

Zest of 1 lemon

YOU WILL NEED

6 skewers

1

In a large bowl, toss together the chicken, buttermilk, smoked paprika, and lemon juice. Leave to marinate for at least 1 hr (if possible, leave it overnight). 2

Remove the chicken from the marinade and season generously with salt and pepper. Thread the chunks of chicken and pineapple onto skewers and cook on a medium-heat barbecue or grill for 15 mins, turning regularly until the chicken is cooked through.

3

To make the dip, mix all the ingredients together and season well. Serve with the skewers.

DAMPEN THE SKEWERS SO THEY DON’T BURN ON THE BARBECUE