800g skinless chicken breasts
2 tbsp olive oil
4 garlic cloves, chopped
2 tbsp smoked paprika
1 tbsp finely chopped red chilli (mild or hot according to taste)
1 tsp ground cumin
juice of 1 lemon
1/4 cup chopped coriander, mint and thyme leaves
1 tsp salt
1 tsp finely ground black pepper
lemon wedges to serve
Cut the chicken breast into 4cm x 4cm 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 coasted. Cover with plastic wrap and leave to
marinate in the refrigerator overnight.
When ready to cook, preheat your barbeque and if using bamboo skewers soak
them for at least 30 min before threading on the marinated chicken.
Grill the chicken skewers over a high heat, turning frequently so that the flames
don’t burn the delicate meat. Serve with a squeeze of lemon and potato salad.
2 tbsp sherry vinegar
freshly ground black pepper
2 tbsp Dijon mustard
2 tbsp olive oil
500g Nicola potatoes, washed, but not peeled
1/4 cup pickled gherkins, chopped
3 spring onions, chopped
3 hard boiled eggs, peeled and chopped
To make the dressing, whisk all the ingredients together in a large mixing bowl.
Taste and adjust the seasoning to your liking. Put the potatoes into a large saucepan of cold, salted water. Throw in a few mint leaves and bring to the boil. Lower the heat and simmer until tender. This will take up to 50 min, depending on the size of the potato. When the potatoes are cooked, tip them into a colander and drain. Peel the potatoes as soon as they are cool enough to handle. Cut the potatoes into 3 – 4cm cubes and toss in the dressing while still warm. Add the remaining salad ingredients to the mixing bowl. Toss gently so that everything is evenly coated with the dressing. Serve warm or chilled