Cayenne Chicken Skewers with Black Bean Salsa
(www.delicious.com.au, Hayden Quinn)
Prep Time: 1 hour 10 mins
Cook Time: 8 mins
1 tsp Cayenne Pepper
2 tsp Smoked Paprika
1 tsp Ground Cumin
2 Garlic Cloves, Crushed
2 tbsp Olive Oil
1kg Chicken Thighs, cut into 3cm pieces
2 Limes, halved
1 Cup (280g) thick Greek-style yoghurt
2 tbsp Sirracha
Black Bean Salsa
400g Can Black Beans, rinsed and drained
1 ½ Cups very finely shredded Kale
1 Bunch of Coriander Leaves, Chopped
1 Jalapeno, thinly sliced
1 Red Onion, finely chopped
¼ Cup (60ml) Extra Virgin Olive Oil
- Combine cayenne pepper, paprika, cumin, garlic and oil in a bowl. Add chicken and turn and coat. Thread chicken onto 8 skewers and chill for at least 1 hour to marinate.
- Heat a barbeque or chargrill pan over high heat. Cook the skewers, turning for 4 minutes, then add limes cut-side down. Cook for a further 4 minutes or until limes are charred and chicken is charred and cooked through. Set aside to rest, loosely covered with foil, for 5 minutes.
- For the salsa, combine all ingredients in a bowl, season and drizzle over the juice of 1 charred lime. Serve chicken with salsa, yoghurt swirled with hot sauce and and extra charred lime.