CHICKEN SKEWERS

 

CHICKEN-SKEWERS

CHICKEN SKEWERS

... Or in English, a spicy Spanish appetiser usually served with a shoot of orujo, pomace brandy. Sign us up!

by Vinay Sehgal

 

BARBEQUE SEASON IS UPON us and there’s no better way to kick it off than whipping up a delicious Asian-style chicken skewer meal, followed by a couple of cool beers.

Gather your ingredients:

Marinade: 20 gm basil, 10 gm fresh coriander, 5 gm parsley, 2 gm elephant garlic, 5 gm lemongrass, 2 ml lemon juice, 3 gm salt, and 2 gm black pepper. Chicken: 200 gm boneless chicken thighs cut into cubes, olive oil for basting, 4 satay sticks and micro herbs to garnish.

PREPARE THE MARINADE:

Combine basil, coriander, parsley, garlic, and lemongrass in a food processor to make a paste. Now add lemon juice, salt and black pepper to taste. Lastly, add the chicken and coat it generously with the marinade. Let it rest in the refrigerator for two hours.

COOK THE CHICKEN:

Remove the excess marinade from the chicken and thread onto the satay stick. Cook the skewers on a heavy bottom pan, turning frequently until nicely browned on all sides and the chicken is no longer pink in the centre. Check with a fork. Garnish with fresh greens.

Sehgal is the chef at Dramz, New Delhi