Chicken kebabs

Name: Chicken kebabs
Total time: 40 min
Yield: Serves 6
Ingredients: 1 tbsp hot-smoked paprika; 4 cloves garlic, crushed; ½ lemon, juiced; 4 tbsp olive oil; 12 skinless chicken thigh fillets, cut into 3cm chunks; a large handful mint leaves, chopped; 2 tbsp sesame seeds, toasted; 1-2 red chillies, sliced; cooked basmati rice; 2 tbsp soft light brown sugar; 1 lime, juiced; 1 ripe pineapple, peeled and cut into thick round slices

Preparation and cooking time
- Total time40 mins
- + Marinating
Easy
Serves 6

Ingredients

1 tbsp hot-smoked paprika
4 cloves garlic, crushed
½ lemon, juiced
4 tbsp olive oil
12 skinless chicken thigh fillets, cut into 3cm chunks
a large handful mint leaves, chopped
2 tbsp sesame seeds, toasted
1-2 red chillies, sliced
cooked basmati rice

GRILLED PINEAPPLE

2 tbsp soft light brown sugar
1 lime, juiced
1 ripe pineapple, peeled and cut into thick round slices

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.