Spiced Chicken Skewers
Photography Aaron McLean.
If you want a spicier version of these juicy, sticky chicken sticks add a pinch of chilli powder to the paste.
Serves: 4
INGREDIENTS
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
2 cloves garlic, crushed
1 tablespoon tomato paste
2 teaspoons English mustard powder
1 tablespoon olive oil
½ teaspoon each ground turmeric and cumin
600 grams skinless and boneless chicken thighs
To serve
warm flatbreads
sour cream
12 x 20 cm wooden skewers
METHOD
Preheat the oven to 180˚C.
Combine all the ingredients except the chicken in a large bowl.
Cut the chicken into bite-sized pieces and place in the paste, turning to coat well.
Thread the chicken pieces onto the skewers and place on a lined baking tray. Season with salt and pepper.
Bake for 15-20 minutes, turning once during cooking until golden and cooked through.
To serve: Top warm flatbreads with sour cream and the chicken, along with a small pile of the green beans.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.