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Smoked Paprika Chicken Skewers with Harissa Mayo Coleslaw

Smoked Paprika Chicken Skewers with Harissa Mayo Coleslaw

SMOKED PAPRIKA CHICKEN SKEWERS WITH HARISSA MAYO COLESLAW

Serves 6

600g Mahy Farms skinless boneless chicken thighs , each cut into cubes (or chicken breast if preferred)
1 Tbsp La Chinata sweet smoked paprika
1 Tsp Spice Traders chilli flakes
2 Tsp ground cumin
2 Tsp oregano
1 Tsp sea salt
Freshly ground Spice Traders black pepper
½ cup extra virgin olive oil (EVO)
Zest 1 orange
2 crushed garlic cloves

Combine all above ingredients and marinade covered in fridge for 2 hours.

12 wooden skewers, soaked in cold water
1 red capsicum
1 yellow capsicum
1 red onion

Cube vegetables into 2cm dice and thread on skewers with chicken, alternating chicken and vegetables.


Coleslaw

½ red cabbage, finely sliced
½ savoy cabbage, finely sliced
2 carrots, grated
2 bunches spring onions, finely sliced
1 bunch fresh mint, chopped
1 bunch fresh parsley, chopped
Handful toasted Marcona almonds  or Pinoli pinenuts
Squeeze lemon juice
½ jar Sabato harissa mayonnaise

Mix all ingredients together.

To cook, either pan-fry or barbecue chicken skewers, turning twice until golden and cooked (approx. 10 minutes).

Serve with coleslaw and Julie Le Clerc smoked paprika tomato sauce (optional).

 

 

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Sabato


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