Antony Worrall Thompson - Peruvian chicken kebabs

This simple summery dish is tasty, quick to prepare, and ideal for BBQ parties - what more do you need! Try using chicken thighs, pork, lamb, tuna or halloumi cheese for variety.

Serves 4

6 garlic cloves
¼  teaspoon salt
1 tspn of ground cumin
1 tspn ground coriander
1 tspn sweet paprika
4 tbsp fresh coriander leaves, half of them chopped
juice and grated zest of 3 limes
2 large chicken breasts, skinned and cut into 2.5cm cubes
5 juicy oranges
1 red onion, thinly sliced
1 tbsp toasted flaked almonds
spray olive oil
green salad and tortillas, to serve

1 Blitz the garlic and salt to a smooth paste. Remove half and set aside. Add the ground cumin, ground coriander, paprika, the whole coriander leaves and half the lime zest and juice, and blend to a paste. Mix the chicken with the spicy garlic paste and allow to marinate for at least 30 minutes.

2 Grate the zest of two and a half oranges, and juice two of them. Combine the orange zest and juice with the remaining lime zest and juice, the onion, the remaining chopped coriander leaves and the remaining garlic paste to make a salsa. Then remove the peel and pith from the remaining oranges, slice the flesh and combine with the garlic salsa.

3 Heat a griddle pan or barbecue. Thread the marinated chicken on to four wooden skewers. Spray the kebabs with olive oil then cook for 12-15 minutes, turning from time to time. Serve with the garlic and orange salsa, green salad, and tortillas.

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