| Preparation time: | 5 minutes |
| Cooking time: | 25 minutes |
Ingredients
Skewers
500g Berliner deboned chicken thighs espetada
2 Tbs Olive oil
Spice rub
1 Tsp Paprika
2 Tsp Calisto Lemon and Herb
2 Tsp Crown National Portuguese Peri-peri Spice
Sauce
115g Butter
1½ Tsp Garlic, crushed
½ Cup Parmesan cheese, grated
1 Tsp Dried chilli flakes
⅓ Cup chopped parsley
½ Lemon, juiced
Whether you call it skewers, kebabs, or shish kebab, the secret of this type of dish lies in its sauce. Not only does it make the chicken tender and juicy, but elevates the natural flavour, balances the spices, and creates something delicious that makes skewers such a popular street food and meal for the braai.
Served with a side-salad and parsley baby potatoes or eaten with a dip as a starter, these quick-to-assemble skewers won’t disappoint. In this recipe, our Berliner chefs show you how to make a decadent sauce from garlic, butter, parmesan, chilli and fresh parsley to drench the chicken in for a tantalising taste experience. This richness is balanced by the special spice rub, featuring notes of lemon, paprika and herbs.
Method
- Preheat the oven to 180°C.
- Rub the chicken skewers with the olive oil.
- Combine the spice rub and sprinkle all over the chicken skewers.
- Place the skewers in a roasting pan and roast at 180°C for 10 minutes.
- In a small saucepan, melt the butter and add all the remaining sauce ingredients and simmer gently for 2 minutes.
- After the skewers have roasted for 10 minutes, baste with some of the sauce and return to the oven for 5 minutes. Repeat and then return to the oven for 10 minutes. The total cooking time must be 25 minutes.
- Remove the skewers and allow to rest covered for a few minutes and then serve.
- This skewer recipe also works very well in an air fryer.
If you want to try this delicious recipe, start by ordering Berliner’s deboned chicken thigh espetada here. Take this chance to browse our carefully selected range of quality products made by our bakery, butchery, and deli.
