Serves 8
Preparation time 10 minutes, plus overnight marinating
Cooking time 10 minutes
- 25g/1oz fresh mint leaves
- • 250ml/9fl oz lime juice
- • Zest of 1 lime
- • 125ml/4 1/2fl oz Brazilian Cachaça
- • 2 long red chillies, finely chopped
- • 1 heaped tbsp soft brown sugar
- • 4 tbsp olive oil
- • 1 tsp cayenne pepper
- • Salt and freshly ground black pepper
- • 1kg/2 1/4lb chicken breast fillets
- • Extra fresh mint, to garnish
METHOD:
- Finely chop half of the mint and place in a mixing bowl. Add the lime juice, zest, Cachaça, chillies, sugar, olive oil, cayenne, and season with salt and pepper and then mix well.
- Pour one-third of the marinade into a small saucepan and cook to reduce by half to make a syrup. Set aside.
- Meanwhile, cut the chicken into 3cm1 1/4in chunks and stir well into the remaining marinade. Cover with clingfilm and refrigerate overnight for the flavours to infuse.
- Prepare your barbecue for grilling (direct method) and leave to preheat to a medium heat.
- Thread the chicken pieces onto metal skewers, alternating with mint leave, and cook for 8 minutes, turning once after around 4 minutes. Once cooked through (75°C), baste with the reduced Cachaça syrup. Serve the kebabs with a fresh herb salad, if liked.
STAY CLOSE TO THE GRILL
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