piquant chicken brochettes
How to make piquant chicken brochettes recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
800 g (1¾ lb) skinless chicken breast fillets, cut into bite-sized pieces
finely grated rind and juice of 1 lemon
1 red chilli, deseeded and finely chopped
1 teaspoon hot smoked paprika
100 ml (3½ fl oz) extra virgin olive oil
1 tablespoon dried oregano
3 garlic cloves, crushed
1 onion, cut into large pieces
1 red pepper, cored, deseeded and cut into large pieces
1 yellow pepper, cored, deseeded and cut into large pieces
salt and pepper
Method:
Put the chicken in a shallow non-reactive bowl. Mix together the lemon rind and juice, chilli, smoked paprika, oil, oregano and garlic in a bowl, then season well. Pour the mixture over the chicken and toss to coat evenly.
Thread the chicken on to 8 metal skewers, alternating with the onion and red and yellow peppers. Cook under a preheated medium-hot grill for 4–5 minutes on each side or until the chicken is cooked through.
Transfer the brochettes to 4 serving plates and serve with lemon wedges to squeeze over, if liked.
For piquant chicken & mixed pepper salad:
Put 4 roughly shredded ready-cooked chicken breasts, 400 g (13 oz) drained mixed roasted peppers from a jar and a handful of wild rocket leaves in a large salad bowl.
Mix together 1 teaspoon chilli paste, 6 tablespoons extra virgin olive oil, 1 teaspoon clear honey and the juice of 1 large lemon in a bowl, then season. Pour the dressing over the salad, toss to mix well and serve. Total cooking time 10 minutes.
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