West Indian chicken kebabs
These kebabs will blow your mind! When you are not relying on fat, sugar and salt to give your food flavour, spice mixes and an extra kick from red chillies and ginger really give dishes a boost.
These kebabs go really well with coconut rice and a green salad.
TOP TIP: When you buy fresh chillies, wash them, dry them, chop them in half and freeze them in a little freezer bag. Then, when a recipe calls for half a chilli, you will have it to hand. They take just minutes to defrost at room temperature.
(Serves 4)
Ingredients:
1 tsp ground cumin1 tsp ground allspice1 onion, peeled and chopped1 garlic clove, peeled and crushedGrated zest and juice of 2 limesA handful of parsley, chopped1 red chilli, deseeded and finely chopped1cm piece of fresh root ginger, peeled and grated2 tbsp rice wine vinegar (or white wine vinegar)1 tbsp runny honey4 skinless chicken breasts, cut into 2cm cubes
Method:
Start by making the marinade. Place all the ingredients, except the chicken, in a food-processorwith 2 tablespoons of water and blend until thoroughly combined.
Place the cubes of chicken in a non-metallic bowl, then pour the marinade over the chicken and mix to coat it thoroughly. Cover and leave to marinate in the fridge for at leastan hour, or overnight if you can.
When you are ready to cook the kebabs, preheat the oven to 200C/gas mark 6
Remove the marinated chicken from the fridge and thread the pieces onto pre-soaked wooden skewers. Transfer to a roasting tin and bake for 1 hour, or until crisp and the meat is thoroughly cooked. Serve the kebabs with any juices from the roasting tray poured over.
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield