Wednesday, August 5, 2009

Chicken kebabs

Spain (or at least Cadiz) has a surprisingly primitive barbecue culture. For somewhere where the weather is reliably good for 6 months of the year and intermittently so for the other 6 months, I can never understand why there is not much tradition of outdoor cooking and that most gaditanos limit their barbecues to tossing some sardines onto a grill.

Despite this, a lot of Spansh food is actually well-suited to barbecues, and these little chicken kebabs are really just my version of the pinchitos de pollo which are commonly found in both butchers' and restaurants.

1 kg of chicken breast
4 teaspoons of mild curry powder
4 tablespoons of sunflower oil

  1. Cut the chicken breast into large chunks.
  2. Mix the curry powder and sunflower oil in a large bowl, cover the chicken chunks in the mixture, cover with clingfilm and marinade in the fridge for at least 4 hours.
  3. Thread the chicken chunks onto wooden skewers (3 or 4 pieces per skewer) and cook over a hot barbecue.
  4. Serve in a hot tortilla wrap (toasted over the barbie), with some salad and sauce.

Playing with fire
No doubt this defies every rule in the health and safety manual, but I think kids should be allowed to barbecue too. Here is Carmela expertly placing some kebabs and sausages on the grill.

And here is grillmeister Sammy, checking to see whether the flames have died down yet.

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