Paprika buttermilk chicken & courgette skewers
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs chilling
- Easy
- Serves 4
Skip to ingredients
- 200ml buttermilk
- 1¼ tsp sweet smoked paprika
- ½ tsp Aleppo pepper
- 800g skinless, boneless chicken thighsquartered
- 2 courgettestrimmed
- ½ lemonjuiced
You’ll also need
- 4 metal skewers(or soak wooden skewers in water for 30 mins before using)
Nutrition: Per serving
- kcal330
- fat17g
- saturates5g
- carbs4g
- sugars4g
- fibre1g
- protein40g
- salt1.2g
Method
step 1
Combine 150ml of the buttermilk with 1 tsp of the paprika, the Aleppo pepper and ¼ tsp sea salt flakes. Add the chicken pieces, mix well to coat and chill for 2 hrs, or overnight.
step 2
Meanwhile, slice the courgettes lengthways into 8-12 thin ribbons each using a vegetable peeler. Sprinkle over ¼ tsp sea salt flakes and leave to soften for 15-30 mins.
step 3
Combine the remaining 50ml buttermilk and paprika with the lemon juice in a small bowl or jug. Set aside.
step 4
Alternately thread the chicken and courgette ribbons, folding them in a concertina effect onto the skewers – each skewer should have a quarter of the chicken on it. Cook on the barbecue over a moderate heat or ashen coals for 10-15 mins, turning regularly to ensure they char but don’t burn (or to cook indoors, place the skewers on a baking tray and grill for 15 mins on each side). The skewers are ready when the meat is firm to the touch.
step 5
Transfer the skewers to a platter and brush or spoon over the buttermilk dressing to serve.
