Ingredients
2 tsp vegetable oil
4 chicken thighs skinned, deboned, sliced into long strips
4 tsp smoked paprika (sweet or hot)
4 tsp garlic powder
4 tsp oregano
1 tsp salt
2 tsp caster sugar
Pea shoots to garnish
For the bbq sauce/glaze
2 tsp olive oil
1 small onion, chopped finely
3 cloves garlic, crushed
1 tsp crushed dried chilli
1 tsp fennel seeds, crushed
50g brown sugar
50ml dark soy sauce
300ml ketchup
Method
- Soak your chosen skewers in water for 2-24 hours.
- Mix the smoked paprika, garlic, oregano, salt, sugar and oil together in a large bowl. Add the sliced chicken thigh and mix well. Place in the fridge for 1hr – overnight.
- Meanwhile, make the BBQ sauce, by frying the onion, garlic, chilli, adding the fennel seeds brown sugar, dark soy and ketchup. Boil for 2 mins and leave to cool.
- Preheat your grill to high.
- Thread the chicken strips on to skewers and grill until slightly charred all over.
- Brush extra BBQ sauce on to your skewers and return to the grill to caramelise further
- Serve on a plate with extra dipping sauce and pea shoots to garnish