We often have our boat in a marina, and its lovely to head there after work and throw something on the BBQ. I prepare it the night before, and just take it down to cook. Also, in summer when we have NE sea breezes, the last run home in our club race on a Saturday is dead square, and if you really want to show off, this is the time to put some skewers on the BBQ to make the second place getter envious.
Like most of our recipes onboard, this one is great midweek as well. I marinate the chicken while tonight’s dish is in the oven, and it is ready to go tomorrow. It’s also fabulous served cold the next day, either for #railmeat food or a work lunch with salad.
- 1 kg of chicken thighs, cut into slices for skewers
- A good glug of olive oil
- 4 garlic cloves, chopped
- 4 tablespoons of smoked paprika
- 1 tablespoon of chopped red chilli, or chilli flakes from the pantry
- 1 teaspoon of ground cumin
- 3 teaspoons of fresh (preferably) or dried oregano
- Heaps of black pepper
- Lemon wedges to serve
Combine all ingredients except the lemon wedges, and allow to marinate for a few hours or overnight. Put onto bamboo skewers which have been soaking in water to stop them burning. BBQ or fry until cooked through but still tender.