Tarragon, Lemon and Honey Chicken skewers ?
We’ve got some glorious sunshine going on over here this week… and people are now allowed to visit in UK private gardens! Who’s getting the BBQ out?!
These make for a fab little side dish (or stuffed into wraps/pittas etc.), originally cooked under the grill but would work perfectly well in outdoor cooking situations – here’s the recipe; mini how-to also saved in highlights!
INGREDIENTS (6 mini skewers)
320g chopped chicken (I used mini fillets)
1 tbsp fresh tarragon (roughly chopped)
1 tbsp runny honey
1 tbsp good olive oil (plus 1 tbsp extra for basting)
1 tsp nigella seeds
1 garlic clove (grated/roughly chopped)
Juice from 1/2 lemon (add the zest too if you want)
1 – mix all ingredients in a bowl, cover and leave to marinade in the fridge for 1-2 hours
2 – soak 6 bamboo skewers in water (so they don’t burn) for at least 30mins
3 – add the chicken evenly across the skewers, reserving any marinading juices + 1 tbsp olive oil mixed in, to baste the chicken as it cooks
4 – cook the chicken under the grill (broiler) for approx 15mins, turning and basting every couple mins (it’s worth it!) until golden, lightly charred and cooked through (alternatively cook and baste on the BBQ)
5 – done! I served mine with a quick mayo/mustard/herb dip: 2tbsp mayo, 1tsp wholegrain mustard, juice from the other 1/2 lemon, 1tbsp chopped fresh parsley, salt + pepper to taste!