Portuguese-style barbecued chicken skewers

Portuguese-style barbecued chicken skewers

By
From
Meat
Serves
6
Photographer
Dean Cambray

I am a bit of a barbecue nut. I have several different barbecues at home – a Weber, a Tuscan grill, a table-top satay-griller and a classic gas-fired barbie – and think it’s a great social way of entertaining. This Portuguese-style marinade is one of my favourites and I often use it for a whole chicken, poussins, or even quail, as well as chicken skewers. For a whole bird, whatever the size, I’ll remove the backbone and flatten it out to remove some of the bones. I then make deep slashes through the skin and flesh, which helps the marinade to penetrate the meat.

You can use metal or wooden skewers for this dish, but if you use wooden ones, remember to soak them for at least 30 minutes before threading on the marinated chicken.

Ingredients

Quantity Ingredient
1.2kg skinless chicken breasts
2 tablespoons extra-virgin olive oil
4 garlic cloves, chopped
2 tablespoons smoked paprika
1 tablespoon red chilli, finely chopped, (mild or hot, according to taste)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 lemon, juiced
1/4 cup coriander leaves, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
lemon wedges, to serve

Method

  1. Cut the chicken breast into 4 cm x 4 cm cubes. Place in a large mixing bowl with all the other ingredients, except the lemon wedges, and use your hands to toss well so the chicken is evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
  2. When ready to cook, preheat your barbecue and if using bamboo skewers soak them for at least 30 minutes before threading on the marinated chicken.
  3. Grill the chicken skewers over a high heat, turning frequently so that the flames don’t burn the delicate meat.
  4. Serve with a squeeze of lemon and your choice of salads – a big Greek salad would be perfect.
Tags:
Meat
Adrian
Richardson
La
Luna
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