Monday, 23 July 2012

Yoghurt Marinated Chicken Skewers

"The sun is here, the sun is here, the sun is here... quick, BBQ before it disappears!"

This is the British reaction to the first glimpse of sunshine in what feels like a lifetime. In honour of that, and the fact that today it's meant to be blue skies and 25C (80F), I'm posting a recipe that is so yummy, quick, easy and cheap it can (and should) be a go to recipe for any family BBQ.

The marinade is really versatile, so you could easily swap out the chicken for turkey or fish (just adjust the cooking time, obviously), and you can really use whatever veg you have to hand (new potatoes, tossed in olive oil and salt are yummy on the BBQ).

If by the time the BBQ is hot and the skewers are prepped the sun decides to go into hiding again, don't worry. These work very well under the grill (an essential consideration for any British BBQ food).

Yoghurt Marinated Chicken Skewers

500g chicken thigh, skin and bone removed and cubed (2.5cm/ 1")
6 sticks of fresh rosemary, or 6 wooden skewers
2 courgettes, sliced lengthwise as thinly as possible
4 tblspns Greek yoghurt
1 lemon, juice and zest
2 heaped tspns minced/grated ginger
1 tspn turmeric
1 tspn chili powder
2 cloves of garlic, minced
Salt and pepper, to season

1) Prep the BBQ (or turn on the grill!). If using wooden skewers, soak them in water (so they wont burn on the BBQ). If using rosemary, take the leaves off most of the length, leaving only the tip.

2) Combine the yoghurt, ginger, lemon zest, lemon juice, turmeric, chili powder, garlic, salt and pepper and mix thoroughly. Cover the chicken with the marinade and refrigerate for as long as you can (ten minutes minimum... an hour ideally).

3) To make the sliced courgettes flexible we need to blanch them. Plunge them in salted boiling water for 30 seconds, then drain and leave to cool.

4) Skewer the chicken and courgette alternately (the courgette should bend easily without snapping. If not, blanch for a short while longer). We put the courgette completely in between the chicken pieces, but really it would make more sense to skewer one end of the courgette strip, slide on a piece of chicken, then skewer the other end of the courgette strip so it's almost hugging the chicken.

5) Grill for about 5 minutes, turning regularly. You may want to cut into one of the largest pieces of chicken to make sure it's cooked through.

Makes 6 skewers.

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