Spiced Chicken Skewers
Photography by Aaron McLean.
If you want a spicier version of these juicy, sticky chicken sticks add a pinch of chilli powder to the paste.
Serves: 4
INGREDIENTS
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
2 cloves garlic, crushed
1 tablespoon tomato paste
2 teaspoons English mustard powder
1 tablespoon olive oil
½ teaspoon each ground turmeric and cumin
600 grams skinless and boneless chicken thighs
To serve
warm flatbreads
sour cream
12 x 20 cm wooden skewers
METHOD
Preheat the oven to 180˚C.
Combine all the ingredients except the chicken in a large bowl.
Cut the chicken into bite-sized pieces and place in the paste, turning to coat well.
Thread the chicken pieces onto the skewers and place on a lined baking tray. Season with salt and pepper.
Bake for 15-20 minutes, turning once during cooking until golden and cooked through.
To serve: Top warm flatbreads with sour cream and the chicken, along with a small pile of the green beans.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.