Melbourne Food & Wine
Melbourne Food & Wine
Festival Countdown20th year
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Recipes
BBQ Chicken and Chorizo Skewers
Chef: Elizabeth Egan
Liz Egan's BBQ chicken and chorizo skewers served with smoked paprika salad
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Ingredients and Method
For the chicken and chorizo skewers
- 4 bamboo skewers soaked in water for at least one hour
- 2 skinless boneless chicken thighs
- 1 fresh chorizo
- 4 medium desiree potatoes
- 30 ml of vegetable oil or olive oil
- Handful of rocket
- 1 spring onion
- 2 stalks of basil
- 2 stalks of parsley
- Salt & pepper
- Generous pinch of smoked paprika
- 30 ml vinaigrette –homemade or bottled
- 2 tbsp quality mayonnaise
- 50 ml water from the steamed potatoes
For the chicken and chorizo skewers:
- Cut each chicken thigh into six pieces
- Slice chorizo into approx ½ cm slices
- Thread onto bamboo skewers, alternating between chicken and chorizo
For the smoked paprika salad:
- Steam potatoes whole until cooked and not too soft
- Cut potatoes into big chunks (approx 3 cm) and while hot immediately dress with vinaigrette, the potato water and the mayonnaise
- Finally chop spring onions, shred the basil leaves, rough chop the parsley leaves and the rocket
- Season with salt, pepper and paprika to taste
To Finish:
- Brush skewers with oil and season with salt and pepper and barbecue until cooked through
- Divide potato salad between 4 plates and serve one skewer on top of each salad
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More about the chef
Elizabeth Egan
Elizabeth and her sister, Maryann, grew up on Wantirna Estate Vineyard in the Yarra Valley. Their...
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