Combine the street food appeal of those grilled chicken skewers with a little culinary contribution from Queensland - the Macadamia nut, and you my friend, will be in BBQ heaven!!!
This quick cook makes for a great lunch or speedy dinner option.
What you'll need….
Extra virgin olive oil - 1 tbs
Smoked paprika - 1 tsp
Chicken thigh fillets - 1kg
Macadamia nuts - a good handful
Flat leaf parsley - 2 tbs
Rosemary sprigs - 12-15
Lime / Lemon - 2
Non Iodised Salt - 1 tbs
What to do...
Mix the paprika and oil in a large bowl.
Slice the chicken into thick, generous strips. You could use chicken breast fillets instead, but the fattier thighs hold up better to chargrilling, with more flavour and moisture.
Put your nuts into a zip lock bag, and bash them with a blunt object till you get a finely chopped consistency. You could also substitute pistachio nuts, but if you can, use macadamias, their oiliness also helps with grilling plus you'll be supporting Aussie farmers!
Place the chicken, nuts and parsley into the bowl, and toss to coat evenly. Put in the fridge and allow to marinade for 30-60 minutes.
Get your charcoal / BBQ lit.
While that's marinading away, get your rosemary sprigs and strip off the lower leaves, leaving about 5cm at the top.
Now get some lime rind and add it to the salt, cover with cling wrap and shake around. The salt will absorb the oils from the rind giving it a wonderful taste and colour.
Once the chicken has marinaded, thread the chicken strips onto your rosemary skewers.
Grill your skewers, about 5 minutes each side or until they look golden and cooked. I also added some manuka chips during the cooking for a bit of added smoke flavour.
When ready, place the skewers on a serving dish, squeeze over fresh lime juice and sprinkle on some of the lime salt, and voila, you're sorted.
Ready to devour….