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Ingredients
Serves 4
- 4 Quality Assured Chicken Breasts, cut into strips
- 14 bamboo skewers (if using on a BBQ soaked in cold water)
- 4 tbsp rapeseed oil
- Sea salt
- Grilled flat bread, to serve
- Mixed salad leaves, to serve (if desired)
For the Marinade
- 2 tsp harissa paste
- 1 tsp ground cumin
- 4 tbsp olive oil
- Zest of 1 lemon
- ½ tsp smoked paprika
- 1 tsp fresh thyme leaves
For the Sauce Vierge
- 2 tbsp Olive Oil
- 1 red onion, diced
- 10 cherry vine tomatoes, cut in half
- 1 tsp caster sugar
- 1 tsp white wine vinegar
- 2-3 tbsp lemon oil
- Zest of ½ lemon
- 3 roasted red peppers, diced
- 2 tbsp fresh basil, finely shredded
- Sea salt, to season
Method
Carefully place the chicken strips on the bamboo skewers.
For the chicken marinade
- In a large shallow dish place all the marinade ingredients together
- Mix well to combine
- Add the skewered chicken to the marinade and coat each of the chicken skewers
- Cover with cling film & leave to marinade for 2-3 in the fridge or overnight
To cook the chicken
- Heat a griddle pan until smoking hot
- Carefully add the chicken to the pan, (repeat these steps & cook in batches if necessary)
- Season with salt
- Reduce the heat to a medium heat
- Cook for 2-3 minutes, carefully turn over & brush/spoon over a drizzle of marinade
- Allow to cook for a further 3-4 minutes, add a little more rapeseed oil if necessary
- Turn over the skewers regularly to ensure an even cooking & spoon over the marinade
- The chicken should take approximately 8-10 minutes to cook fully, depending on the size of the chicken
- If the marinade begins to catch on the pan add a tbsp of cold water
For the Sauce Vierge
- Heat a non-stick pan over a medium heat
- Add in the olive oil followed by the diced red onion
- Sauté for 4-5 minutes until softened but not coloured
- Add in the tomatoes followed by the caster sugar, white wine vinegar and lemon oil
- Stir to combine everything together
- Add in the diced roasted red peppers followed by the basil & season with sea salt
- Remove from the heat & set aside until required
- To serve, place 2-3 skewers on top of grilled flatbread (if using) and spoon the sauce vierge into a small dish alongside.
