HERE’S a way of making chicken taste out of this world. The secret is in the marinade, which is so easy to make and full of flavour.
The longer you leave the chicken to marinade, the fuller the flavour will be.
If you’re organised, these are a quick midweek tea – prepar the night before and then cook in just 10 minutes.
Taken from The Real Greek (£20, Blink Publishing).
2 tbsp olive oil
2 tbsp lemon juice
1 tsp freshly chopped rosemary
1 tsp chopped thyme leaves
1 tsp ground paprika
6 chicken breasts, boneless and skinless, cut into 3cm chunks
1 small red and 1 small yellow pepper
1 red onion
Mix together the ingredients for the mariande. Season with salt and pepper. Add the chicken chunks, coating them well.
Marinade for at least one hour, but ideally overnight in the fridge.
Cut the peppers into 2cm pieces. Quarter the onion and cut the thyme into 2cm pieces.
Soak six wooden skewers.
Thread the chicken, peppers and onion alternatively on to the skewers.
Cook on a medium-hot griddle pan for eight to 10 minutes. Turn every couple of minutes, basting with any remaining marinade.
Cut each skewer in half and arrange crossways on individual serving plates.
Serve with lemon mayo and a spoonful of onion and cabbage garnish.
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