Chunks of marinated Scottish chicken, blanched leek and prunes on a skewer ready for the grill.
2 tbsp fresh Lime Juice
4 Garlic Cloves
1 piece fresh Ginger (2”)
1 small Red Chilli
200ml Plain Greek Yogurt
1 tsp Ground Cumin
1 tsp Ground Turmeric
2 tsp Ground Paprika
20g pack fresh Coriander, chopped
3 Skinless Scottish Chicken Breasts cut into 5cm pieces (15 pieces in total)
2 large Leeks
15 Pitted Prunes
In a blender, purée the lime juice, garlic, ginger, and chilli. Add the yogurt, spices and coriander and blend until smooth.
Mix with the chicken pieces and leave overnight, if possible. If not, your chicken will need at least 5 hours in the marinade.
Chop and blanch the leeks in boiling water. Thread the chicken, prunes and blanched leeks onto your prepared skewers. If you are using wooden skewers, make sure you soak them so they don’t burn.
Heat the grill to a high heat and lightly oil the grates. Place the skewers on the grill.
Cover the grill and cook, turning occasionally until grill marks are visible and the chicken is cooked.
If you do not have a grill, then you can use a very hot oven.
