Name: Chicken skewers with carrot skordalia
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 500 gm carrots, diced; 300 ml milk; 4 garlic cloves, peeled and halved; 80 ml (1/3 cup) extra-virgin olive oil; 2 tbsp lemon juice; 4 chicken breast fillets (200gm each), cut into 3cm pieces; 2 red onions, thinly sliced into rings; Charred flatbreads, mixed leaves and chervil, to serve

Chicken skewers with carrot skordalia

Slightly charred and made for sharing, these chicken skewers will up your barbecue game.

Serves 4

Prep

10M

Cook

25M

Total

35M

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This carrot skordalia also pairs well with lamb, or makes for a delicious dip with charred pita bread.

Ingredients

500 gm carrots, diced

300 ml milk

4 garlic cloves, peeled and halved

80 ml (1/3 cup) extra-virgin olive oil

2 tbsp lemon juice

4 chicken breast fillets (200gm each), cut into 3cm pieces

2 red onions, thinly sliced into rings

Charred flatbreads, mixed leaves and chervil, to serve

Method

For carrot skordalia, combine carrot, milk and garlic in a saucepan, season to taste, and bring to the boil over medium heat. Simmer until carrot is very tender (15 minutes), then strain, reserving milk. Transfer carrot and garlic mixture to a food processor and process until smooth. With motor running, gradually add 50ml oil, 1 tbsp lemon juice and enough reserved milk to make a smooth purée. Season to taste.

Heat a barbecue or lightly greased char-grill pan to high. Thread chicken onto 12 metal or bamboo skewers (soak bamboo skewers in water for 30 minutes to prevent burning). Drizzle chicken with remaining oil, then cook, turning occasionally, until charred and cooked through(6-8 minutes).

Meanwhile, toss onions with remaining lemon juice, season to taste and set aside.

Spread charred flatbreads with carrot skordalia, top with skewers, sliced onions and mixed leaves. Scatter with chervil and cracked black pepper. Serve with remaining carrot skordalia to the side.

Ingredients

Method

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