Burnt lime and honey chicken kebabs, potato salad and beetroot

By Sophie Wyburd
From Saturday Kitchen

Ingredients

For the kebabs:

• Vegetable oil: 1 tbsp
• Limes (sliced into thin rounds): 3 (2 for slicing)
• Honey: 100g/3½oz
• Tamari: 3 tbsp
• Hot sauce: 6 tbsp
• Olive oil: 6 tbsp
• Chicken thigh fillets (skin removed, cut into medium-sized chunks): 800g/1lb 12oz (about 4cm)
• Red onion (thinly sliced): 1
• Garlic cloves (thinly sliced): 4
• Sweet smoked paprika: 1 tsp
• Black beans (drained and rinsed, from 2 × 400g tins): 2 × 400g
• Fresh coriander (½ small bunch)
• Salt and freshly ground black pepper

For the potato salad:

• Baby potatoes (halved): 750g/1lb 10oz
• Fresh mint (leaves picked, roughly chopped, small bunch)
• Fresh parsley (roughly chopped, 2 small bunches)
• Capers (roughly chopped, plus 3 tbsp brine from the jar): 60g/2¼oz
• Cornichons (roughly chopped): 50g/1¾oz
• Pickled guindilla chillies (roughly chopped): 4
• Lemon juice: Juice from 1 lemon
• Dijon mustard: 1 tbsp
• Olive oil: 12 tbsp
• Spring onions (finely sliced): 4
• Fine green beans: 200g/7oz
• Salt and freshly ground black pepper

For the salad:

• Raw candy beetroots (or regular beetroot, peeled and finely sliced on a mandoline): 300g/10½oz
• Limes (juice only): 2
• Rapeseed oil: 5 tbsp
• Cooked beetroot (chopped): 250g/9oz
• Shallot (finely sliced): 1
• Garlic cloves (finely sliced): 4
• Red chilli (finely sliced): 1
• Cumin seeds: 1 tsp
• Black mustard seeds: ½ tsp
• Fresh curry leaves (bunch)
• Rice wine vinegar: 2 tbsp
• Caster sugar: ¼ tsp
• Burrata: 1
• Salt and freshly ground black pepper

Method

1. Preparing the Chicken Skewers:
   • Soak eight wooden skewers in water overnight (to prevent burning during cooking) or use metal skewers.
   • Heat vegetable oil in a frying pan over medium heat.
   • Add lime slices and fry for about 4 minutes on each side until caramelized.
   • Remove lime slices, roughly chop (including the skins), and blend with honey, tamari, hot sauce, olive oil, and salt to create a smooth marinade.
   • Coat chicken chunks with the lime marinade and refrigerate for at least 1 hour (preferably overnight).
   • Thread chicken pieces onto soaked skewers and grill or barbecue for about 12 minutes, turning frequently.
2. Making the Black Bean Sauce:
   • Heat olive oil in a sauté pan.
   • Add garlic and cook gently until fragrant.
   • Stir in paprika, black beans, and water. Simmer for 10 minutes, mashing some beans to create a saucy texture.
   • Add remaining hot sauce and season with salt.
   • Mix chicken cooking juices with reserved marinade and brush over the chicken skewers.
3. Assembling the Dish:
   • Serve chicken skewers with pickled red onions, coriander, and black beans.
   • Prepare potato salad by boiling halved baby potatoes and green beans.
   • Make a dressing with mint, parsley, capers, cornichons, lemon juice, mustard, and olive oil.
   • Toss cooked potatoes and beans with the dressing.
   • For the beetroot salad, slice raw beetroot and squeeze lime juice over it.
   • Heat rapeseed oil in a pan, fry shallots, garlic, chilli, cumin seeds, mustard seeds, and curry leaves until crispy.
   • Make a dressing with the cooled oil, rice wine vinegar, and lime juice.
   • Combine cooked beetroot with raw slices, toss with dressing, and arrange on a plate.