Adrian Richardson brings another outstanding recipe.

Portuguese-Style Barbecued Chicken Skewers

Serves 6 (2 skewers each)

Ingredients
1 x 1.2 kg skinless chicken breasts
2 tablespoons extra-virgin olive oil
4 garlic cloves, chopped
2 tablespoons smoked paprika
1 tablespoon finely chopped red chilli 
1 teaspoon ground cumin 
1 teaspoon dried oregano 
juice of 1 lemon 
1/4 cup chopped coriander leaves 
1 teaspoon salt
1 teaspoon freshly ground black pepper 
lemon wedges to serve 

Method
Cut the chicken breast into 4cm x 4cm cubes. Place in a large mixing bowl with all the other ingredients, except the lemon wedges. Use your hands to toss well so the chicken is evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
When ready to cook, preheat your barbecue and if using bamboo skewers soak them for at least 30 minutes before threading on the marinated chicken. 
Grill the chicken skewers over a high heat, turning frequently so that the flames don't burn the delicate meat.
Serve with a squeeze of lemon and your choice of salads - a Greek Salad would be perfect. 

Adrian Richardson brings another outstanding recipe.
Portuguese-Style Barbecued Chicken Skewers
Serves 6 (2 skewers each)
Ingredients
<ul>
<li>1 x 1.2 kg skinless chicken breasts</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>4 garlic cloves, chopped</li>
<li>2 tablespoons smoked paprika</li>
<li>1 tablespoon finely chopped red chilli </li>
<li>1 teaspoon ground cumin </li>
<li>1 teaspoon dried oregano </li>
<li>juice of 1 lemon </li>
<li>1/4 cup chopped coriander leaves </li>
<li>1 teaspoon salt</li>
<li>1 teaspoon freshly ground black pepper </li>
<li>lemon wedges to serve </li>
</ul>
Method
<ul>
<li>Cut the chicken breast into 4cm x 4cm cubes. Place in a large mixing bowl with all the other ingredients, except the lemon wedges. Use your hands to toss well so the chicken is evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.</li>
<li>When ready to cook, preheat your barbecue and if using bamboo skewers soak them for at least 30 minutes before threading on the marinated chicken. </li>
<li>Grill the chicken skewers over a high heat, turning frequently so that the flames don't burn the delicate meat.</li>
<li>Serve with a squeeze of lemon and your choice of salads - a Greek Salad would be perfect. </li>
</ul>

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Join Luke Grant on Saturdays and Sundays from 9am for all the latest local news.