Wednesday, 18 June 2014
Recipe: Sizzling sweet potato skewers
It's barbecue season and as great as it is to enjoy the classic burger on the BBQ, sometimes it's just as good to try something different, so why not try these sweet potato skewers next time you get the BBQ out.
1. Cut the chillies, spring onions and ginger into thin strips and place into a large bowl.
2. Add the honey, orange juice and black pepper and mix well.
3. Add the chicken and gently mix together, marinating the chicken well. Cover and place in the fridge for at least one hour.
4. Cook the cubed sweet potatoes in boiling water for 4 minutes, drain and set aside.
5. Cook the chicken on a griddle pan or on a BBQ until juices run clear, turning frequently. Drain and reserve the marinade when cooked
6. Build the skewers, alternating between chicken, sweet potato and bay leaves.
7. Pour the reserve marinade in a pan with honey or sugar, bring to the boil and turn the heat down to reduce the marinade to thick syrup.
8. Coat the chicken with the marinade and serve with a sweet potato salad on the side.
Method - for the salad
1. Peel and slice the beetroot and then place in a bowl of cold water.
2. Peel the sweet potato into strips, and place in a large bowl with sliced fennel and orange segments. Drain and dry the beetroot and combine together.
3. Add the mint and parsley together with the seasoning and serve.
· Burning herbs like rosemary, sage, thyme or even the remaining oranges on the BBQ will add extra flavour to your skewers.
· If you like a more "sticky" feel return the skewers to the grill, but keep an eye on them as the marinade will caramelise very quickly.
4 large chicken breasts cut into 2.5cm cubes
2 large sweet potatoes cut into 2.5cm cubes
Fresh bay leaves
2tbsp honey or sugar
For the marinade
Juice of two oranges
1-2 chillies or more depending on how spicy you like your food
5 sprigs of thyme
2 spring onions
Fresh ginger to taste
Cracked black pepper
For the salad
1 large sweet potato
1 raw beetroot
1 fennel bulb
Small bunch flat parsley
Small bunch mint
5-8 tablespoons extra virgin olive oil
2 garlic cloves chopped
Sea salt (Optional)
Cracked black pepper