With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.
Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!
Spiced Chicken Kebab, Rhubarb Salsa
For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime
For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)
1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.
2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.
3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.