Recipe of the Week

This spicy chicken skewers recipe is nicely balanced, filling and has an aesthetic appearance. The aromatic spices give this dish a fantastic flavour which contrasts perfectly with the zesty taste of the lime corn.  All in all, this meal delivers everything you need to brighten up your day, so what better way to finish off summer than with some spicy kebabs!

spicy chicken skewers recipe

Mojo Picón Spicy Chicken Skewers Recipe: Serves 4

For the chicken:
500 g chicken fillet, trimmed of excess fat and cut into 2cm cubes
1 tsp pimentón
1 tsp ground cumin
1 tsp dried oregano
1 tbsp fresh thyme leaves
1 garlic clove, finely chopped

For the mojo picón:
1 slice white bread
4-5 tbsp olive oil, plus extra for frying
2 garlic cloves
5 dried cayenne chillies
1 tsp cumin seeds
1 tsp sweet pimentón
2 tbsp sherry vinegar

 

Place the chicken in a large mixing bowl and add the pimentón, cumin, some black pepper, oregano, thyme and garlic. Mix well, drizzle over the olive oil and leave to marinate for at least an hour, but anything up to 2 days is fine.
Start by frying the bread in a little olive oil, drain on kitchen paper and tear into pieces. Using a pestle and mortar, mash together the garlic, cayenne chillies, cumin seeds, pimentón, fried bread, vinegar and a pinch of salt until you have a smooth paste. You could also use a food processor for this bit. Start adding the olive oil in a thin drizzle while you are still mixing.
When you are ready to cook the skewers, thread the meat on to skewers (if you are using wooden skewers it’s a good idea to soak them in water for 30 minutes to stop them burning). The skewers can be cooked over charcoal, under a hot grill or in a griddle pan over a very high heat. Cook for about 2 minutes on each side – you want them to be cooked through but still juicy on the inside. Season with salt and pepper and serve with the mojo picón.

Lime Corn:

large knob of butter
zest of 1 lime
4 sweet corn cobs

 

For the lime corn, mash the butter with lime zest and seasoning, and then chill. Bring a pan of water to the boil and drop in the corn. Simmer for 5-8 minutes until tender.
Top each cob with a knob of the lime butter.

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