Hot paprika chicken kebabs with grilled pineapple
This kebab recipe has it all: spicy chicken, sweet caramelised pineapple and plenty of refreshing mint. The kebabs are great on their own as a starter, or with some rice or noodles as a main dish
Servings 6
Calories 353 kcal
- 1 tbsp hot-smoked paprika
- 4 cloves garlic crushed
- 1/2 lemon juiced
- 4 tbsp olive oil
- 12 skinless chicken thigh fillets cut into 3 cm chunks
- a large handful mint leaves chopped
- 2 tbsp sesame seeds toasted
- 1 or 2 red chillies sliced
- cooked basmati rice to serve
GRILLED PINEAPPLE
- 2 tbsp soft light brown sugar
- 1 lime juiced
- 1 ripe pineapple peeled and cut into thick round slices
Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores
Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.