Baste them, braai them, air fry them! Add our round-up of scrumptious skewers to your culinary repertoire.
Smoky citrus chicken sosaties
Makes 8-10
Add some halloumi to the mix. When threading the skewers alternate between the chicken and halloumi.
Ingredients
4-6 deboned chicken thighs
Salt and milled pepper
3 Tbsp orange marmalade
Juice (60ml) and zest of 2 limes (lemon juice works well, too)
glug of olive oil
2 tsp crushed garlic & ginger
½ tsp smoked paprika
2 sprigs each thyme and rosemary, leaves picked
For serving
Couscous salad
Pomegranate rubies
Sliced red onion
Mint
Method
- Cut chicken into strips and season.
- Whisk together marmalade, lime juice, olive oil, crushed garlic & ginger, smoked paprika, and herbs.
- Coat chicken thoroughly and allow to marinate for 1 hour. Thread chicken on bamboo skewers, alternating with fruit.
- Braai over medium-hot coals for about 20 minutes or air fry for 15-20 minutes, turning and basting regularly with leftover marinade.
- Place the skewers on a plate with the couscous salad and add a generous squeeze of lime juice.
- Serve topped with pomegranate rubies, red onion and mint.
Recipes & styling: Gail Damon
Photographs: Fresh Living Magazine
Also read: Cape Malay fish sosaties
