I’m absolutely in love with the fresh flavours of summer cooking. Getting out the BBQ and cooking up a feast (glass of wine in hand) is so fun. Taking the time to marinate these chicken skewers ahead of time means they are ridiculously tender and full of flavour. Yoghurt is a wonderful way to tenderise chicken and is super tasty when paired with warm spices and some punchy herbs. I kept the spice factor low here but you could throw in a couple of pinches of cayenne pepper to up the heat.
This recipe was written for my favourite folks at Nautilus Estate wines. I think this is my third year writing recipes to match with their delicious wines. It’s the best job!
This one was designed to be part of a relaxed shared meal so there’s no rigid wine pairing going on. Instead I played around with using the Sauvignon Blanc, Pinot Gris or their Chardonnay - all work fabulously well.
P.s If you want to make this recipe but don’t want to haul out (and then clean) the BBQ, simply roast for 15-20 minutes at 220 degrees in your oven.
Smokey BBQ chicken skewers
Makes 10 sewers
800-900 grams free-range chicken thighs – cut into bit sized pieces
½ cup Greek yoghurt
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 rounded teaspoon brown sugar
1 teaspoon dried oregano
Zest and juice of 1 lemon
½ teaspoon sea salt
Cracked black pepper
To serve: garlic aioli
Mix all the marinade ingredients together in a large bowl. Stir through the chicken pieces until evenly coated. Place in the fridge for at least 3 hours and up to 24 hours.
Slide chicken pieces on skewers (I prefer metal skewers). Three or four pieces per skewers should be a good serving.
Cook on the bbq until browned and cooked all the way through. Taste and add additional seasoning if needed.