12 January 2012

Jamie Oliver's Chicken Kebabs with Avocado Dip

Every time I do a big shop, which I do online because it actually saves us money, I get Joe to look at my list of recipe's (I say list... it's a spreadsheet, I'm a geek) I want to cook and choose a couple that he wants to try out and I get the ingredients... or not depending on how Sainsburys are feeling. He chose this recipe from the Jamie Does... book and not only did I love it at the time, but I made the full amount for four people and we had the leftovers for lunch today and they were even more amazing. This is one of the first recipes I've cooked from this book even though I've had it for a while and it's definitely inspired me to use it more. I can see this recipe being a regular feature in the Harrod household.

One thing... these are billed as kebabs and Jamie raves in the recipe blurb about how great skewers are but I followed this recipe slavishly (because I have horrible lurgy) and you don't get told when to put the chicken on skewers. No big deal because I didn't really want to faff with those but I've added in when to do it... if you want to.

Chicken Kebabs with Avocado Dip

Serves 4

4 boneless chicken breasts, (approx. 125g each), cut into bite size chunks
4 Arab style breads or flatbreads
1 lemon cut into wedges to serve

For the marinade:
a thumb-sized piece of fresh ginger, peeled and finely grated
1 tbsp hot paprika
1 tsp turmeric
1 tsp ground coriander
3 tbsp olive oil
sea salt and freshly ground black pepper

For the avocado dip:
2 ripe avocados
1 tsp ground cumin
2 cloves of garlic, peeled and very finely chopped
1 fresh green or red chili, de-seeded or finely chopped
a small bunch of fresh coriander, finely chopped
2 tbsp extra virgin olive oil
juice of 1 lemon

You need a griddle pan ideally but a frying pan would work just as well. You can use metal skewers if you want too and have them but they aren't essential. I used pitta breads because they are easy and you can freeze them and that's what I love about this recipe, the majority of things you can have in the freezer sot it's really pretty easy to make in some form or another.You can also make the dip the day before and marinade the chicken overnight so good for a yummy lunch with minimum preparation.

1. Mix all the marinade ingredients in a bowl with a good pinch of salt and pepper. Toss the chicken chunks in the marinade until evenly coated, then cover the bowl with clingfilm and refrigerate for at least 30 minutes.

Marinading chicken

2. Meanwhile, make the dip. Halve the avocados, remove the stone and spoon the flesh into a bowl. Add the other dip ingredients and mash together with a fork making it as smooth or chunky as you like. Taste and adjust the seasoning - I find avocado's often need quite a lot of salt.

Avocado dip

3. When you are ready to cook get a griddle pan on a medium heat and put the chicken on skewers if you are using them. Once it's really hot add the chicken and cook for 5 to 7 minutes turning occasionally - if you are not using skewers then it may take a bit longer, you need to make sure the chicken is cooked all the way through.

4. While this is happening warm the bread through - I wrap my pittas in foil and put them in a warm oven for ten minutes.

5. Tear your bread in half or make a pocket, dollop on the avocado dip and top with the chicken. Serve with lemon wedges on the side for squeezing over.

The proportion is weird... it wasn't a huge as this picture implies

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