Jonathan Daddia, a contestant on BBC’s Masterchef Australia, recommends you make these spicy chicken skewers with a range of dips and salads on the side. We think it makes for the perfect weekend meal…
He says: “Try a roasted capsicum dip, eggplant dip, a salad of quinoa, roasted beetroot, baby spinach and labneh – or a couscous salad with diced tomato, cucumber, fresh mint and flat-leaf parsley.”
Want to make a more substantial meal? Serve the kebabs with rice or hot couscous.
Spicy Chicken Skewers
What You Need
4 free-range chicken breasts (125g each)
Bamboo skewers (soaked for two hours)
For The Harissa Paste
50g dried chilli flakes
4 cloves garlic, peeled
2 tsp sweet paprika
2 tsp caraway seeds, roasted then ground
2 tsp coriander seeds, roasted then ground
½ tsp salt
Bunch of mint, leaves only
1 tbsp extra-virgin olive oil
To Serve
Juice of 1 lemon
Cucumber, roughly chopped
Method
For the harissa, soak the dried chilli in an equal quantity of hot water for 30 minutes. Then blend with all the remaining ingredients, slowly drizzling in the olive oil to make a soft paste. Slice the chicken breasts into thin strips and marinate in the harissa paste for several hours, or overnight. Thread the marinated chicken on the skewers and grill for two to three minutes on each side. Drizzle with lemon juice. Serve hot with fresh cucumber pieces.
