This
recipe for chicken kebabs combines the flavour of cured Spanish ham, which when
cooked delivers a mild saltiness to this dish. Chicken is more famously
accompanied by mildly cured Spanish chorizo but for this barbeque recipe a few
slices of serrano ham cut slightly thicker than usual work just as well and
deliver a true flavour of southern Spain. Enjoy!
You will need:
(makes 8 kebabs)
2
Chicken breasts, skinned
2
Broad, thick slices of freshly carved Serrano ham
2
Medium onions
1
Red bell pepper
8
Rosemary sticks (optional)
Olive
oil
Method:
1. Prepare the kebab
sticks by cutting 8 thin mature rosemary stalks and remove the leaves.
2. Cut up the chicken
breasts into inch square cubes.
3. Chop the pepper and
onion into inch squares.
4. Cut the slices of ham into inch squares.
5. If using rosemary, make a hole in the chicken
pieces first with a conventional kebab stick to make threading the meat easier.
6. Alternate the
ingredients over the rosemary ensuring ham goes next to chicken.
7. Barbeque for 4 – 5 minutes turning regularly or
until chicken is cooked through.
8. Drizzle with olive oil for simple tapas or
serve with fresh salad.
No comments:
Post a Comment