Name: Portuguese chicken skewers with tomato salad and flatbread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 dried bay leaf, coarsely torn; 2 garlic cloves, coarsely chopped; 2 tsp sweet paprika; ½ tsp ground chilli; Finely grated rind and juice of 1 lemon; 50 ml olive oil; 1.2 kg skinless chicken thigh fillets, trimmed and cut into 3cm pieces; To serve: flatbread, such as pita, warmed; Tomato salad; 4 vine-ripened tomatoes, cut into wedges; 250 gm mixed small tomatoes, such as cherry and yellow teardrop, halved; ½ Spanish onion, thinly sliced; 50 ml extra-virgin olive oil; 1½ tbsp aged red wine vinegar, or to taste

Portuguese chicken skewers with tomato salad and flatbread

Australian Gourmet Traveller recipe for Portuguese chicken skewers with tomato salad and flatbread.

If you have time, marinate the chicken overnight. Otherwise, baste it with marinade often during cooking for maximum flavour. Warm the flatbread quickly on the grill, or wrap it in foil and warm it in the oven.

Ingredients

1 dried bay leaf, coarsely torn

2 garlic cloves, coarsely chopped

2 tsp sweet paprika

½ tsp ground chilli

Finely grated rind and juice of 1 lemon

50 ml olive oil

1.2 kg skinless chicken thigh fillets, trimmed and cut into 3cm pieces

To serve: flatbread, such as pita, warmed

Tomato salad

4 vine-ripened tomatoes, cut into wedges

250 gm mixed small tomatoes, such as cherry and yellow teardrop, halved

½ Spanish onion, thinly sliced

50 ml extra-virgin olive oil

1½ tbsp aged red wine vinegar, or to taste

Method

Main

1.Pound bay leaf and 1 tsp sea salt in a mortar and pestle to a fine powder, add garlic and spices and pound to combine. Stir in lemon rind and juice and oil, transfer to a large non-reactive bowl (see cook’s notes p242), add chicken, stir to coat. Set aside to marinate (10 minutes), then thread onto metal skewers (see note).

2.Preheat a char-grill pan over high heat, then cook skewers, turning and basting occasionally, until cooked through (6-7 minutes).

3. Meanwhile, for tomato salad, combine ingredients in a bowl, season to taste and toss to combine. Serve with chicken skewers and warmed flatbread.

Use wooden skewers if metal ones are unavailable; soak them in water for 30 minutes to prevent them from burning.
This recipe is from the November 2011 issue of
.
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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