We’re delighted to introduce a guest chef this month; Marcia Barrington, an experienced and talented food chef and creative who works between London & Valencia. Marcia has created some wonderful summer ‘al fresco’ inspired recipes especially for Morello Life. We are sure you will love them.
 
You can check Marcia’s work out on Instagram @marciabarrington.
And now, over to Marcia …

Grilled yoghurt-spiced chicken skewers

Serves 6

These skewers can be made up as you need them or to get ahead; simply marinate the chicken in the yoghurt spice mix the day before cooking.

Chicken Skewers

What you need

  • 12 large skinless boneless chicken thighs
  • 4 large BBQ skewers (You can fit 3 thighs comfortably on each skewer)
  • 125ml real Greek yoghurt
  • 2teaspoons ground cumin
  • 2teaspoons ground coriander
  • 2teaspoons Spanish sweet smoked paprika (I like‘la chinata’ pimentón brand best)
  • 2 teaspoons of fennel seeds lightly crushed
  • Good pinch of dried chilli flakes
  • A little Malden or Himalayan pink salt

Method

  1. Trim any excess fat from the chicken thighs. Place in a bowl and set to one side.
  2. Combine the Greek yoghurt with the spices then add to the chicken.
  3. Give everything a good stir so the yoghurt evenly coats the thighs.
  4. Take a metal skewer and thread the chicken weaving in and out of each thigh.
  5. You’ll probably get 3 thighs to a skewer.
  6. When you have finished threading on, pop back in the fridge wrapped well until you are ready to grill.

Lemon, Pistachio & Mint Yogurt Dip

What you need

  • 250ml Greek yoghurt
  • 2-3stalks of fresh mint leaves (approx. 15 leaves) very finely sliced
  • 2-3tablespoons of chopped pistachios
  • Zest and juice of 1 unwaxed lemon
  • A little Malden or Himalayan pink salt

Method

  • For the yoghurt – mix all of the ingredients together and season to taste.
  • Add more lemon juice if you like a sharper, pronounced flavour.
  • Pop in the fridge covered until needed.

Grill & Serve

Light up the BBQ or preheat the grill to high.

If using a kitchen grill, once preheated turn the thermostat to medium just as you put the chicken on to cook. For a gas BBQ, turn down to around the 200c/400f mark after preheating to high.

Season the skewers and place on the BBQ or grill turning occasionally until cooked through. They will take around 20-25minutes to cook. If you are worried about whether the chicken is ready, you can always invest in a little meat thermometer. Chicken should be cooked to 165f/74c. Failing that, pull the meat apart slightly in the centre and feel if the heat has penetrated – it should feel hot inside. If it’s not then keep cooking!

When cooked lay the skewers out on a platter accompanied by the yoghurt

© Marcia Barrington May 2018

Instagram: marciabarrington

 

If you like this you will love Marcia’s Strawberry Tarts & Asparagas Salad.