Recipe: Herby grilled chicken skewers

 A simple, delightful pairing: strawberries and cream, in an easy to make tart. From a recipe in the June 2018 issue of LandScape

A simple, delightful pairing: strawberries and cream, in an easy to make tart. From a recipe in the June 2018 issue of LandScape

These slightly smoky chicken skewers take very little preparation and make a quick, healthy supper with a salad. They're also ideal for the barbecue and perhaps best eaten on a sunny day with a garden of friends and a chilled glass of white wine.

Serves 4
8 chicken strips
½ tsp garlic powder
½ tsp onion salt
1 pinch smoked paprika
1 tsp mixed peppercorns, crushed
2 tbsp oil, plus extra for greasing
1 handful dill, finely chopped
sea salt

Soak eight wooden skewers in water for 30 mins. Preheat a lightly greased griddle pan to a medium heat. In a small bowl, stir together the garlic powder, onion salt, paprika, crushed peppercorns and a pinch of salt.

Season the chicken strips with the mix and thread onto the skewers. Drizzle with the oil, then grill for 7-10 mins,  turning occasionally, until cooked through and lightly charred on both sides. Remove from the pan and let stand briefly before serving with a garnish of chopped dill.

More recipes using chicken in the June 2018 issue of LandScape magazine...

  • Chicken breast with lemon and pepper
  • Chicken salad sandwich
  • Lemon chicken
  • Chicken in tomato cream
  • Chicken patties with chilli pepper and basil
  • Lime and herb crusted chicken
  • Chicken and yellow courgette flan

 

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