Smoky Chicken Thigh Skewers with Nectarine Salad

How to make Smoky Chicken Thigh Skewers with Nectarine Salad

Prep Time: 20 minutes        |        Cook Time: 20 minutes        |        Serves: 4

Ingredients

• 1.2kg Broad Oak Farms chicken thigh fillets, trimmed and cut into 3cm pieces
• 2 garlic cloves, coarsely chopped
• 2 tsp Stonemill smoked paprika
• ½ tsp Stonemill ground cumin
• ½ tsp Stonemill ground chilli
• 1 tsp Stonemill sea salt
• 1 lemon, zested and juiced
• 50ml The Olive Tree extra virgin olive oil
• Metal skewers

Salad:

• 4 large yellow flesh nectarines, sliced into small wedges
• 1 punnet cherry tomatoes, halved (see Option)
• 6 basil leaves, torn into pieces
• 1 red onion, thinly sliced
• Salt and pepper to taste

Method

1. Place trimmed and cut pieces of chicken, along with oil, garlic, paprika, chilli, salt and lemon juice in a large snap-lock bag. Season and rub to coat. Set aside for 10 minutes.
2. Take metal skewers and lightly spray with oil. Evenly place chicken on skewers, allowing 3 skewers per person.
3. Heat a large, non-stick frying pan over medium-high heat and cook chicken, turning, for 6 to 8 minutes, until browned and cooked through. Set aside on a plate, cover with foil and rest for 5 minutes.
4. To make salad, heat a griddle pan and spray lightly with oil. Place in nectarine slices and lightly grill on both sides. Set aside to cool. Toss nectarines, tomatoes, basil and onion in a bowl. Season and add your favourite dressing.
5. To serve, place 3 skewers on each plate. Add serving of salad.

Option: Use a mix of red and yellow cherry tomatoes for colour