Garlicky BBQ Chicken Kebabs

Juicy, garlicky chicken skewers made with simple, low-cost ingredients. These kebabs can be cooked outdoors on the barbecue or indoors on the stovetop. The marinade creates beautiful caramelisation and the result goes with just about anything.

Ingredients

• 12 bamboo or metal skewers
• 1 tbsp sweet paprika
• 1 tbsp freshly minced garlic
• 60 ml (¼ cup) olive oil
• 1 tbsp red wine vinegar
• 1 tbsp brown sugar
• 2 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 800 g boneless, skinless chicken thighs, cut into bite-sized pieces (chicken breast can also be used)

Method

1. Soak the skewers (optional): If using bamboo skewers, submerge them in tap water for 10 minutes prior to cooking, to stop the skewers burning.
2. Make the kebab mix: In a large bowl, combine the paprika, garlic, olive oil, red wine vinegar, brown sugar, salt, black pepper and chicken. Combine well using tongs or your hands.
3. Skewer the chicken: Thread the chicken onto the skewers. You should have enough chicken for roughly 12 skewers with 5–6 pieces of chicken on each.
4. Cook the kebabs: Preheat the barbecue (or a griddle/chargrill pan on the stovetop) over medium–high heat. Cook the chicken for 8–10 minutes, turning regularly.
5. Rest and serve: Allow the chicken to rest, loosely covered in foil, for 3–5 minutes before serving.

Tips

• Chicken thigh produces the juiciest results, but chicken breast can also be used.
• Can be marinated and refrigerated for up to 24 hours before cooking.
• Marinated kebabs can be frozen for up to 2 months.
• Refrigerate leftovers for up to 3 days. Not suitable to freeze after cooking.