Peppered chicken skewers
How to make Peppered chicken skewers recipe
Serves 4, Preparation time 10 minutes, plus marinating, Cooking time 10 minutes
Ingredients:
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
2 tablespoons finely chopped rosemary, plus extra to garnish
2 garlic cloves, finely chopped
3 tablespoons lemon juice
2 teaspoons mustard
1 tablespoon clear honey
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
pinch of salt
To serve
lemon wedges
Method:
Lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining chicken breasts, then cut the chicken into thick strips.
Put the chicken strips in a non-metallic bowl and add the remaining ingredients. Mix well, then cover and leave to marinate in the refrigerator for 5–10 minutes.
Thread the chicken strips on to 8 skewers and cook under a preheated medium-hot grill for 4–5 minutes on each side or until the chicken is cooked through. Garnish with rosemary, and serve immediately with lemon wedges.
For beef & sweet chilli sesame skewers, slice 750 g (1½ lb) trimmed rump or topside steak into long, thick strips, put in a small bowl and drizzle with olive oil and season with salt and pepper. Thread on to skewers and cook under a preheated hot grill for 1 minute on each side.
Remove from the heat and coat the skewers with 2 tablespoons sweet chilli sauce and sprinkle with sesame seeds. Cook under the grill for a further minute on each side or until glazed and cooked through. Serve with a green salad.
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| Peppered chicken skewers |
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