Paprika buttermilk chicken & courgette skewers
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs chilling
- Easy
- Serves 4
Ingredients
- 200ml buttermilk
- 1¼ tsp sweet smoked paprika
- ½ tsp Aleppo pepper
- 800g skinless, boneless chicken thighs, quartered
- 2 courgettes, trimmed
- ½ lemon, juiced
You’ll also need
- 4 metal skewers (or soak wooden skewers in water for 30 mins before using)
Method
- STEP 1
Combine 150ml of the buttermilk with 1 tsp of the paprika, the Aleppo pepper and ¼ tsp sea salt flakes. Add the chicken pieces, mix well to coat and chill for 2 hrs, or overnight.
- STEP 2
Meanwhile, slice the courgettes lengthways into 8-12 thin ribbons each using a vegetable peeler. Sprinkle over ¼ tsp sea salt flakes and leave to soften for 15-30 mins.
- STEP 3
Combine the remaining 50ml buttermilk and paprika with the lemon juice in a small bowl or jug. Set aside.
- STEP 4
Alternately thread the chicken and courgette ribbons, folding them in a concertina effect onto the skewers – each skewer should have a quarter of the chicken on it. Cook on the barbecue over a moderate heat or ashen coals for 10-15 mins, turning regularly to ensure they char but don’t burn (or to cook indoors, place the skewers on a baking tray and grill for 15 mins on each side). The skewers are ready when the meat is firm to the touch.
- STEP 5
Transfer the skewers to a platter and brush or spoon over the buttermilk dressing to serve.
