Description
Embrace spring with these succulent skewers, marinated with Westfalia Avocado Oil and crowned with a zesty gremolata-infused guacamole.
Ingredients
Skewers
2 Tbsp (30 ml) Westfalia Plain Avocado Oil
2 Tbsp (30 ml) Westfalia Garlic Flavoured Avocado Oil
juice of 1 lemon
2 tsp (10 ml) fresh thyme
1 tsp (5 ml) paprika
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
700 g boneless, skinless chicken thighs, cut into large cubes
2 red peppers, cut into 3x3 cm pieces
Gremolata Guacamole
1 Tbsp (15 ml) Westfalia Garlic Flavoured Avocado Oil
2 Tbsp (30 ml) finely chopped flat leaf parsley (leaves & stalks)
zest of 2 lemons
juice of ½ a lemon
1 x 200 g tub Westfalia Plain Guacamole
salt and black pepper
To Serve
10 g (a handful) micro herbs (optional)
1 lemon, cut into wedges
180 g snacking cucumbers, sliced
Instructions
Skewers
Mix the avocado oils, lemon juice, thyme, paprika, salt and pepper together. Pour over the chicken and mix to coat evenly. Cover and refrigerate for at least 30 minutes.
Thread the skewers, alternating between cubes of chicken and red pepper, until all of the ingredients have been used.
Prepare a braai with moderately heated coals. Braai the skewers, brushing with any remaining marinade and turning every 3-5 minutes, until the peppers are caramelised and the chicken is cooked. Tip: for best results and to ensure that the chicken remains juicy, braai for no more than 10-15 minutes. Remove from the heat and add to a serving platter.
Gremolata Guacamole
While the skewers are braaiing, mix the avocado oil, parsley, lemon zest and juice together to make the gremolata. Stir this into the guacamole; taste and adjust the seasoning if need be, then cover and set aside until ready to serve.
To Serve
Add dollops of gremolata guacamole to the skewers. Garnish with a scattering of micro herbs and cucumbers, if using, and lemon wedges for squeezing over.
