Quick & Easy Chicken Skewers with Homemade Tzatziki

The weather is starting to warm up here in Cork, which always makes me crave light, spicy dinners.

These skewers are so easy to make- easier (and tastier) still if you can marinade the chicken the night before. And chop the veggies. There's nothing like coming home to a fully-prepped meal you can put together without much concentration.

We make this kind of meal a lot, so metal skewers are an economical choice. Using metal skewers also helps the meat cook quickly from the inside out. If you're using disposable wooden ones, don't forget to wet them under cold water before use to avoid burning.

For The Skewers (Makes 6)

6 Chicken Fillets
4 Capsicum Peppers, Various Colours
1 Courgette
1 Onion
Chop All Of The Above Into Large Chunks Which Wont Break On The Skewer

For The Chicken Marinade

Here's the list of spices I used, you can of course add/remove/adjust to fit your personal taste. These are listed in order of most to least used:

Paprika

Cumin

Salt

Black Pepper

Fennel Seed

Cinnamon

Ground Cardamom

Ground Ginger

Ground Nutmeg

Ground Cloves

Crushed Coriander Seed

Crushed Star Anise

Method

1. Preheat the oven to 190C/ 375F.

2. Combine all your spices in a bowl with a few glugs of olive oil. Add your chicken chunks and mix to coat well. 

Ideally, cover and let the chicken sit overnight in the fridge. An hour or so will do too, but overnight is definitely tastier!

3. The rest is pretty self-explainatory! Build your skewers alternating chicken and vegetables.

4. Lay out on a wire tray and pop in the oven for 30 minutes, turning once during cooking.

While the skewers are in the oven, I like to knock together an awesome homemade tzatziki which compliments the spices perfectly. 

For The Tzatziki

200g Greek Yoghurt

1 Cucumber

Juice of Half A Lemon

1 Clove of Garlic, Crushed

Pinch Of Salt

Pinch Of Black Pepper

Handful Of Fresh Dill, Finely Chopped

1. Cut your cucumber in half and carefully remove all the green skin.

2. Using a cheese grater or similar, grate the cucumber onto a sheet of strong kitchen paper. (It's important to use a strong paper so you don't end up with chunks in your tzatziki!) When you're done grating, fold all the cucumber up into the paper towel and squeeze to remove as much moisture as possible.

3. In a bowl, combine the yoghurt, grated cucumber, lemon juice, garlic, dill, salt and pepper. Mix Well and chill slightly before serving. Sprinkle with a few springs of dill if desired.

The Slow Laura Burger

Friday evening and the eternal question- what to have for dinner? After a busy, busy week I was certainly not in the mood for anything boring or blaaaaaah. I wanted flavour, sensations, craziness!

These amazing burgers are a version of the Slow Larry as cooked by The Rivestaurant.

Constraints on my time and availablity of some of the ingredients at short notice meant that the following recipe is an approximation of the culinary genius you can watch at the link above. 

The original recipe calls for a mixture of beef and pork mince, but unfortunately I could only get beef. I've made gorgeous meatballs with a mixture of beef and pork several times, so I'd imagine the burgers would be awesome. But these turned out pretty darned tasty nonetheless. Next time though, I will certainly be trying it his way.

Recipe for the Slow Larry, done my way: The Slow Laura. 

Makes 4 giant burgers.

Ingredients 

800g Minced Beef

250g Streaky Bacon

1/2 Block of Cheddar cheese, grated

1/2 a white onion, finely diced

1 Medium Egg

1 Tablespoon Paprika

1 Tablespoon Barbeque sauce - I used the Jack Daniels Smokey sauce

1 Tablespoon Garlic Powder

Salt & Black Pepper

Jalapeño Slices- I used these Discovery ones 

Method

1. Fry off the streaky bacon in a little bit of oil. I use steamed coconut oil from Biona, which is odourless and flavourless. Once lightly cooked, take off the heat and finely chop.

2. In a bowl, combine the minced beef, bacon, diced onion, egg, paprika, barbeque sauce and garlic powder. Add a good pinch of salt and pepper. Mix these ingredients well, using your hands if you don't mind that.

3. Now for the cheese filling. Put the grated cheese in a bowl.

4. The jalapeño bit: The Rivestaurant roasted their jalapeño before mashing it, but in Tesco at 7:30 Friday night there wasn't a fresh jalapeño to be found. 

I had a jar of Discovery jalapeño slices at home, so in a pinch these would have to do. De-seed and mash about two tablespoons worth of flesh and add these to the cheese. Though this tasted great, next time I'm going to try to roast it.

5. Mix the cheese and jalapeño well, don't be afraid to sqeeze it and get it all mushed up. Just don't then touch your eyes without washing first.

6. Next I took the full bowl of minced beef, and divided the mixture into half, then half again so I had four equal-sized balls of meat.

7. On a clean work surface or cutting board, slap down one of the balls of meat. Press down on it and even it out so it's in a very large circular patty. Make the patty double the size you would make a burger.

8. In the centre of the patty place a small handful of the cheese and jalapeño mixture. It might be a good idea to divide the cheese mixture into four pieces before you begin stuffing burgers, so you end up with an even spread.

9. Carefully curl up the edges of the patty around the cheese mixture, covering it completely. Make sure there are no gaps for the cheese to seep out of. You can see exactly how The Rivestaurant do it here.

10. Once all your burgers are formed, place under the grill for about 15 minutes in total. I turned them once during cooking and they didn't break open but be fairly careful with them.

11. Serve! 

The Rivestaurant have a couple more recipes for sides to go with this dish, but at that time on a Friday I wasn't getting into all that. We had ours with a giant pile of mixed greens and a couple of sauces I knocked together.

12. Bonus Step: Dips

To make your dips, put three tablespoons of mayonnaise in three bowls. 

Into one I added a teaspoon of French's mustard, into another I added a teaspoon of Encona West Indian Hot Sauce, and into the third I added Mexican tinga paste, which contains chipotle chilli flakes. This gives you a great range of flavours to choose from with every bite.

Chargrilled Chicken Skewers

For that barbeque-in-your-kitchen feeling in the middle of January, give these Chargrilled Chicken Skewers a go. They are tasty enough to have on their own, or you can dress them up with coleslaw and mixed leaves. 

You can let the chicken marinade for a while if you like, but it's really not necessary. I made these tonight and it took me a little more than half an hour from start to finish.

I picked up four good size chicken fillets for about a fiver at O'Sullivans in The English Market today. This 4-fillet recipe serves two low-carbers, but you could probably feed four with it if you wanted a carby side dish.

I'll always serve this with a spoonful of soft cream cheese (like philadelphia) and a dash of spicy sriracha sauce- the one from Marks & Spencer's Modern Asian range is gorgeous.

Ingredients

4 Chicken fillets
3 Bell (capsicum) Peppers -three different colours allow for different flavours & great colour
1 Red Onion
Olive Oil
Schwartz Chargrilled Chicken Seasoning (peppers, garlic, parsley)


Method

Preheat the oven to 200/395 degrees.

1. Dice the chicken into slightly larger than bitesize pieces. Place in a bowl and drizzle with about three tablespoons of olive oil. Stir to ensure the chicken is well covered with oil.

2. Sprinkle over with the seasoning mix, and stir to evenly coat the chicken.

3. Let the chicken sit, and get to work chopping your peppers into large chunks. I've written a post about the best way to chop peppers here.

4. Chop the red onion into large chunks by peeling and halving it. Now half both pieces again

5. Start building up your skewers by alternating the veg and chicken- I like to put the piece of red onion in the centre of each skewer, but that's probably just my OCD. Sitting the skewers across a roasting dish is a pertty handy way to neatly put them on the oven.

6. Leave the skewers in for about 25 minutes, until the chicken has slightly browned and the peppers are soft and juicy.

7. Holding one end of the skewer (with a glove/ towel), use a fork to slide the chicken and veg down onto your plate. 

Serve straight away!