A Brazilian-inspired street food classic reimagined with British seasonal produce. Bold, vibrant and built for World Cup fever – works as a sharing plate or plated starter.
Ingredients
- 600 grams chicken thighs, boneless skinless, cut into chunks
- 2 sweetcorn cobs
- 200 grams courgettes, cut into thick rounds
- 2 mixed peppers, cut into chunks
- 4 spring onions, trimmed
- 200 heritage tomatoes, halved
- 2 garlic cloves, minced
- 1 lemon, juiced
- 2 teaspoons smoked paprika
- 1 teaspoons ground cumin
- 1 teaspoons dried oregano
- 3 tablespoons olive oil
- 1 pinch salt and cracked black pepper
- 150 grams full-fat Greek yoghurt
- 1 tablespoons fresh flat-leaf parsley, chopped
- 1 fresh chilli, finely sliced (optional)
- 4 flatbreads or rice, to serve
Method
1- Marinate the chicken: Mix 3 tablespoons olive oil, 2 garlic cloves, minced, 1 lemon, juiced, 2 teaspoons smoked paprika, 1 teaspoons ground cumin, 1 teaspoons dried oregano, and 1 pinch salt and cracked black pepper in a bowl. Toss 600 grams chicken thighs, boneless skinless, cut into chunks in the marinade, cover and refrigerate for at least 60 minutes – overnight is better.
2- Grill the skewers: Thread 600 grams chicken thighs, boneless skinless, cut into chunks onto skewers, alternating with chunks of 2 mixed peppers, cut into chunks and 200 grams courgettes, cut into thick rounds. Grill on a hot chargrill pan or BBQ for 10–12 minute, turning regularly, until charred and cooked through.
3- Char the sweetcorn: Place 2 sweetcorn cobs directly onto the grill or chargrill pan. Cook for 8–10 minutes, turning every couple of minutes, until charred all over. Once cool enough to handle, strip the kernels with a knife. Toss with a squeeze of 1 lemon, juiced, 1 tablespoons fresh flat-leaf parsley, chopped, and 1 fresh chilli, finely sliced (optional) if using.
4- Grill the tomatoes & spring onions: Grill 4 spring onions, trimmed and 200 heritage tomatoes, halved cut-side down on the chargrill for 3–4 minutes, until softened and charred. Roughly chop the spring onions and toss with the tomatoes, a drizzle of 3 tablespoons olive oil, and 1 pinch salt and cracked black pepper.
5- Whip the yoghurt: Season 150 grams full-fat Greek yoghurt with 1 pinch salt and cracked black pepper and a squeeze of 1 lemon, juiced. Spread onto the base of each plate or sharing board.
6- Plate and serve: Spread the yoghurt across the plate. Lay the skewers on top, pile the charred sweetcorn alongside, and finish with the grilled tomato and spring onion salsa. Scatter 1 tablespoons fresh flat-leaf parsley, chopped over and serve with 4 flatbreads or rice, to serve.
