Spiced chicken skewers
With a carrot & mint salad
40 mins
Not Too Tricky
serves 2
About the recipe
When the sun’s out you can’t beat a bit of marinated grilled chicken and these gnarly skewers couldn't be easier. All the flavour comes from the spice paste, while my secret ingredient – pineapple – adds a little sweetness.
Ingredients
4 free-range chicken thigh fillets (300g) skin off, bone out
1 red onion
2 mixed-colour peppers (160g)
1 x 227g tin pineapple slices in juice
4 tablespoons natural yoghurt
2 tablespoons Jamie Oliver curry Tikka or Madras spice paste
extra virgin olive oil
red wine vinegar
2 carrots
½ a bunch of fresh mint (15g)
2 flatbreads
Method
Preheat the grill or barbecue. If you’re using wooden skewers, soak them in cold water for 10 minutes. Cut the chicken into 4cm chunks, peel and chop the onion into wedges, then divide into petals. Deseed the pepper and tear into chunks roughly the same size as the chicken. Drain the pineapple, reserving some of the juice, and tear into chunks.
Put 2 tablespoons of yoghurt into a large bowl with the curry paste and a pinch of salt and pepper and stir well. Add the chopped chicken, veg and pineapple to the bowl and mix well until everything is well coated.
Thread onto the skewers, alternating between chicken, veg and pineapple until everything is used up, then cook on the barbecue or under the grill for 20 to 25 minutes, turning occasionally, until cooked through, golden, and gnarly.
Meanwhile, drizzle 1 tablespoon of extra virgin olive oil into a serving bowl. Add 2 tablespoons of red wine vinegar and 2 tablespoons of the reserved pineapple juice, then season to perfection and whisk together. Coarsely grate in the carrot, pick and finely chop most of the mint leaves (saving a few pretty ones for later) and add to the bowl, then toss in the dressing.
Remove the skewers to a board to rest then toast the flatbreads on the barbecue or grill. Place the skewers on the warmed flatbreads with the carrot salad, drizzle over the remaining yoghurt, scatter over the mint leaves and serve.
