Spiced Chicken Skewers

, from Issue #50. February, 2016
Photography by Aaron McLean.
Spiced Chicken Skewers

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