- Buffalo Chicken Kebabs.jpg (43.76 KiB) Viewed 21 times
Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 50g plain flour
- 2 tsp smoked paprika
- Pinch of cayenne pepper
- 600g boneless, skinless chicken thighs, cut into chunks
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 80ml tomato ketchup
- 40g butter
- 2 tsp hot chilli sauce
- 1 tbsp Worcestershire sauce
Method
1. Combine the flour, paprika, cayenne and chicken in a large bowl. Toss well to coat. Thread the chicken and red onion wedges onto 8 small or 4 large skewers (soaked for 30 minutes in cold water if wooden).
2. Preheat a griddle or frying pan over a medium - high heat. Brush the kebabs with oil and cook for 2 - 3 minutes on each side, or until golden and cooked through.
3. Meanwhile, combine the tomato ketchup, butter, chilli and Worcestershire sauce in a small saucepan over a medium heat. Bring to a simmer and cook for 5 minutes, stirring until thickened.
4. Spoon the hot sauce over the kebabs, and serve with lettuce, cucumber, crumbled blue cheese, warmed tortillas and lemon wedges, and garnish with fresh coriander, if liked.
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