First, one has to identify exactly what the problems are (besides the realities of the British weather which people are so peculiarly determined to ignore). Either the coals are too hot and thus the result is meat over-cooked on the outside before it is done through, or they are not hot enough and the food is dried out by the time it reaches the plate. A bit of pre-planning can help with the second issue: marinade the meat beforehand to make sure it is tender and keep brushing with the remaining liquid whilst it cooks to reducing drying. The following is what you make if you have a bottle of Tequila lurking in your cupboard which you are never going to drink, and you think the space would be much better reserved for a spare bottle of Bombay Sapphire...
Makes 6 long kebabs:
Whisk the liquids, salt and chilli flakes together. Chop the chicken breasts into 2cm-ish cubes and set in the marinade in a covered bowl or freezer bag. Leave for at least 30 minutes, though the longer the better. If you are using wooden skewers, soak them in water while you prepare the vegetables so they are less likely to scorch or burn later. Chop the pepper into 2-3cm chunks. Peel the onion, chop the top off, cut in half lengthways, and then each half into 6 wedges. Finally, prepare the courgette by slicing in half lengthways and then cutting into 1.5cm thick semi-circles. When you are ready to start cooking, thread all the ingredients on to the skewers in an alternating pattern. Cook on the barbecue (or under a hot preheated grill), brushing frequently with the left over marinade. Serve with salad and some salsa or fruity chutney. Or follow the Mexican theme of the flavourings and de-skewer the cooked kebab into a tortilla and roll up with salsa and salad inside.
1 comment:
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