Smoked paprika drives this dish so its worth having a good look for some. It’s not always easy to find so be warned. Alternatively you can use ordinary sweet paprika so don’t be put off if you can’t find smoked. The longer you leave the spice to permeate the chicken the better, overnight is good, but even half an hour does the trick.
2 small chicken breasts
4 medium sized sticks (soaked in water if you are cooking on a bbq)
3 cloves of garlic
1 lemon juiced
1 tablespoon smoked paprika (or sweet)
1 tablespoon of olive oil
salt and pepperFor garnish
100g (a small pot) of natural yogurt
A squeeze of lemon
15g chopped coriander or parsley
Cut each breast into 8 pieces and put into a bowl. Squeeze half the lemon, press the garlic add salt and pepper, olive oil and smoked paprika into the chicken and mix together with your hand. Leave in the fridge for a minimum of half an hour, preferably overnight.
Thread four pieces of marinated chicken onto each stick and leave on a plate in the fridge ready to cook, you can prepare these well in advance if you need to.
Cook on a cast iron griddle or put under the grill or bbq. Most importantly, do not over cook, when the meat is firm to touch it is done, better take one of the sticks off the heat and open the largest piece of chicken to make sure it is cooked through. Usually it takes 3-4 mins each side on a medium flame. Remember you can always put it back on or under the heat if it is not cooked.
To make the sauce, add salt pepper and lemon juice to the yogurt, you might need to add a touch of water to get the sauce to drizzle, finally sprinkle with chopped herbs.