Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the chicken skewers
- ½ lemon, juice only
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 2 tbsp olive oil, plus extra for grilling
- 3 chicken thighs, boneless and skin removed
- salt and freshly ground black pepper
For the coriander relish
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp black peppercorns
- 20g/1oz fresh coriander
- 4 garlic cloves, chopped
- 2 limes, juice only
- 2 green bird’s-eye or Thai chillies, chopped
- 3 tbsp Greek-style yoghurt
- 2 tbsp olive oil
To serve
- 1 lime, cut in half
- 1 tbsp coriander leaves whole
Method
To make the skewers, mix the lemon juice, garlic, coriander, cumin, smoked paprika and olive oil in a small bowl. Marinate the chicken thighs in the spice mixture for at least 1 hour. Thread the chicken onto skewers. Season with salt and pepper and brush with oil. Heat a griddle pan on a medium heat. Cook for 10-12 minutes, turning halfway through and allow to rest.
To make the coriander relish, toast the spices in a dry frying pan and then grind in a pestle and mortar. Blitz the coriander, garlic, lime juice and chillies in a food processor or blender and add the ground spices. Transfer to a serving bowl and stir in the yoghurt. Dress with the olive oil.
To serve place the lime halves onto the griddle pan and cook until charred. Serve the coriander relish with the chicken skewers, charred limes, and coriander leaves.
