The girls are back at school and I originally thought – yippee!, I am going to have time to clean out some cupboards, go to the gym more frequently, learn how to use a camera properly and dare I say it, take in some New York City sights – maybe even a gallery or two…
How wrong was I, in between dropping them off and picking them up, ballet, swimming, playdates, birthday parties and class parent duties, I am busier than I have ever been. I am not begrudging any of this – it is just the way it is. But I do have to plan our dinners more carefully and get faster – because most week days we do not get home until 5.
I made these last week when I had a last minute ‘what the heck am I going to cook’ moment, I managed to bath the children and do homework during the marinating process so they worked perfectly – a crisis averted and I had well fed, happy children as a result.
They are simple and tasty and originate from Spain, where they are usually served as part of a tapas style meal. Next time I make them, I vow it will be in this style that we will be eating them – slow paced grazing with a lazy glass of wine…
Ingredients
500 grams/1 pound boneless chicken thighs, cut into long, thin pieces
3 cloves garlic, finely chopped
1 teaspoon paprika
1 tablespoon fresh thyme, chopped
2 tablespoons lemon juice
3 tablespoons olive oil
sea salt and freshly ground black pepper
8 – 10 wooden skewers
to serve: aoili as a dipping sauce
Place chicken in a bowl, add garlic, paprika, thyme, lemon juice, oil, sea salt and freshly ground black pepper, toss to coat well. Cover with plastic wrap and place in refrigerator to marinate for at least 30 minutes. Place wooden skewers in water and allow to soak whilst the chicken is marinating or for 30 minutes prior to cooking.
Thread chicken onto skewers and heat barbecue or cast iron griddle pan to medium heat.Cook pinchos, turning regularly for around 10 minutes or until chicken is well cooked. Serve immediately.
Yield: 8 – 10 skewers
Notes: these are great on their own with some mixed greens and pita bread or excellent as part of a tapas.
© 2011, Michelle. All rights reserved.
