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.
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
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
Fresh barbecued meals outdoors heightens the pleasure of warm summer days.
2kg chicken wings
60ml runny honey
10g root ginger
1 garlic clove
3 tbsp dark soy sauce,
plus extra to serve
2 tbsp vegetable oil
50g sesame seeds
Zest one of the lemons and set the zest aside. Peel the root ginger and then grate it, along with the garlic, into a mixing bowl. Add the soy sauce, vegetable oil, honey, the juice of 1 lemon and half of the sesame seeds and mix thoroughly. Place the chicken wings in a large tub and pour over the honey mixture. Cover and marinate in the fridge for 1 hr.
Heat the barbecue until the coals are completely white. Place the barbecue shelf on the bottom position and add the chicken. Cook for 4 mins, then turn over and cook for a further 4 mins, until the meat is white throughout. Serve, sprinkled with the remaining sesame seeds, and garnished with the remaining lemon, cut into chunks.
4 wooden or metal skewers
25 baby tomatoes
4 sprigs of rosemary
2 tbsp honey
If using wooden skewers, soak them in a tub of cold water for 20 mins, then dry. This helps stop them burning. Cut the halloumi into bite-sized chunks and cut one of the lemons into six, lengthways, then half the pieces vertically to make small wedges. Break the rosemary into 2cm shoots leaving half a sprig for later. Thread the halloumi, lemons, tomatoes and rosemary onto the skewers. Place in a shallow dish or tray.
In a small bowl, zest and juice the remaining lemon. Chop then mix in the rest of the rosemary. Add the honey and ground black pepper. Pour the mixture over the skewers and marinate for at least 1 hr.
Heat the barbecue until the coals are entirely white. Place the barbecue rack on the top position and heat for 10 mins. Place the skewers on the shelf and grill for 4 mins. Using a fish slice to slide the cheese off the shelf, carefully turn over and cook for another 4 mins. Serve.