Nothing beats food on a stick, especially when it comes to these succulent chicken skewers: flame cooked to perfection in a cast iron pan. Herby, garlicky and all-round delicious, these skewers are made for lazy days and hot bbq feasts. Perfectly matched with some sweet chilli sauce and smoky roast veg.
Cast Iron Pan
Skewers (if wooden, soak in water for at least 1 hour to avoid burning)
Makes 4-6 skewers
450g (16oz) chicken, diced
1 tbsp rice vinegar
2 sprigs fresh rosemary
2 sprigs fresh thyme
Small bunch parsley, finely chopped
1tsp dried oregano
4-3 cloves garlic, chopped
Zest of one lemon
Salt & pepper, to season
Place the chicken in a large bowl. Add all the remaining ingredients and mix well. Place the seasoned chicken in the refrigerator, ideally overnight for optimum flavour, or for 30 minutes to marinate.
With a drizzle of olive oil, preheat your cast iron pan in the oven for 1 minute.
Thread the chicken pieces onto a skewer (roughly 4-5 pieces of chicken per skewer), and lay each skewer on the warmed pan. Put the pan back in the oven and cook for 6 minutes or so, until the chicken is cooked through and golden brown.
Remove from the oven and serve with your choice of veg and sauce. A spicy sweet chilli dip is one of our favourites!