Last lockdown I was really into cooking complicated stuff from scratch just to keep myself entertained. This lockdown feels different. I just want simple and delicious things to eat for dinner that are quick to make. These skewers fit that description to a tee. The flavour is so addictive, the perfect balance of sweet, salty, sour, and a little hit of bitter from the mustard powder.

It’s that combo that keeps you coming back for more, especially when you have the zest and refreshing sauce to dip them in! I love working with the folks over at KEEN’S to develop recipes because I feel like so many of us have grown up with those cute little tins in our cupboards, and it’s so fun to discover new ways of using them. 

You can cook these in any sort of pan you prefer, I wanted the charry grill marks so went with a grill pan but a fry pan or flat top would also work. They’re perfect on a barbeque too. You can make the sauce while the skewers cook. Or, if multitasking is a bit much when you’re cooking, prep your chicken and then make the sauce before you cook it.

Makes 8 chicken skewers (can double to feed more)

Ingredients

500g chicken thighs

Marinade

1 clove garlic, crushed

2 tsps KEEN’S mustard powder

½  tsp smoked paprika

1 Tbs maple syrup

1 Tbs extra virgin olive oil

1 Tbs lemon juice

½ tsp salt

Basting mix

2 tsps maple syrup

2 tsps olive oil

1 tsp lemon juice

Extra oil for cooking

Avocado and Mint Sauce

1 avocado

⅓ cup mint leaves

½ tsp lemon zest

½ tsp salt

¼ tsp freshly ground pepper

1 Tbs lemon juice +more to taste

1 Tbs extra virgin olive oil

2 Tbs water

Directions

Dice the chicken thighs into bite sized pieces. Mix the marinade together in a bowl and then add the chicken. Toss to coat well. Set aside to marinade for 20 minutes or up to over night. 

If using wooden skewers soak them in water first. I used reusable metal ones as I always forget to soak the bamboo kind! Take 8 skewers and thread the chicken on to them.

Make the avocado and mint sauce by adding everything, excluding the water to a food processor or blender. Blitz until smooth then add water a little by little until you have a mayonnaise consistency.

Heat your pan of choice (see above) on medium high heat and once hot add enough oil to just coat the base of the pan. Add the chicken skewers and cook until golden on each side. Once cooking the last side brush with the basting mix to make them nice and glossy. Remove from the pan.

Serve with the sauce and a wedge of lemon.

HH. x