It’s nearly the end of term and there’s no better way to celebrate than having a barbecue. These chicken skewers don’t cost much to make and are a welcome change from sausages or burgers. Eat stuffed in hot flatbreads with generous amounts of salad and soured cream. Serves 4.
Ingredients:
500g deboned chicken thighs, 2 garlic cloves, ½ an onion, 1 tsp smoked paprika, ½ tsp each ground coriander and cumin, 1 tsp dried oregano, juice of one lemon, 2 tsp tomato puree, 1 tsp olive oil.
Method:
1) Cut the chicken thighs into chunks and set aside in a bowl.
2) Finely chop the garlic and onion with a sprinkle of salt and add to the
chicken.
3) Sprinkle over the smoked paprika, coriander, cumin and oregano.
4) Add the lemon juice and tomato puree, then the olive oil and stir to
coat.
5) Leave the mixture to marinate for a few hours, or as long as you can, to let the flavours get to know each other.
6) When you’re ready to cook, divide the chicken pieces and prang onto four metal skewers.
7) Cook on the barbeque for 15-20 minutes, turning occasionally.