Chicken kebabs
- Preparation and cooking time
- Total time
- + Marinating
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp hot-smoked paprika
- 4 cloves garliccrushed
- ½ lemonjuiced
- 4 tbsp olive oil
- 12 skinless chicken thigh filletscut into 3cm chunks
- a large handful mint leaveschopped
- 2 tbsp sesame seedstoasted
- 1-2 red chilliessliced
- cooked basmati rice
GRILLED PINEAPPLE
- 2 tbsp soft light brown sugar
- 1 limejuiced
- 1 ripe pineapplepeeled and cut into thick round slices
Nutrition: per serving
- kcal353low
- fat19g
- saturates3.9g
- carbs20.5g
- sugars20.3g
- fibre3.2g
- protein23.3g
- salt0.8g
Method
step 1
Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
step 2
Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
step 3
Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
step 4
Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
step 5
Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.
