Chicken and Vegetable Skewers with Smoky Yoghurt Dressing

Paul Watters’ Smoky Chicken & Charred Vegetable Skewers

There’s something about food cooked over a fierce heat that makes even the simplest ingredients taste better. A little smoke, a good char and plenty of seasoning are doing most of the work here.

This month, Paul Watters, Executive Chef and Ravish columnist, is keeping things fresh and colourful with his smoky chicken and vegetable skewers. Tender chicken, cauliflower, broccoli, red pepper and red onion are coated in Paul’s own PW Spice Blend before being grilled until beautifully charred.

They’re served over a crisp mixed-leaf salad and finished with an optional smoky yoghurt dressing. It’s the sort of dish that looks impressive piled onto a big sharing plate but is actually very straightforward to make.

Paul also has a clever trick for the cauliflower and broccoli. Give them a quick blanch or steam before they hit the grill and you’ll get those lovely charred edges without leaving the centres too firm.

Smoky Chicken & Charred Vegetable Skewers

Serves 4

Ingredients

For the chicken and vegetable skewers

2 chicken breasts, cut into bite-sized pieces
½ cauliflower, cut into small florets
1 small head of broccoli, cut into florets
1 red pepper, cut into chunks
1 red onion, cut into chunks
2 tbsp olive oil
1½ tbsp PW Spice Blend
Juice of ½ lemon
1 garlic clove, finely grated
Salt and freshly ground black pepper

PW Spice Blend

Mix together:

2 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
½ tsp dried oregano
½ tsp chilli flakes
½ tsp freshly ground black pepper
¼ tsp sea salt

For the Salad

120g mixed salad leaves
½ cucumber, sliced
10–12 cherry tomatoes, halved
½ small red onion, finely sliced
Handful of fresh coriander or parsley
Juice of ½ lemon
1 tbsp olive oil
Salt and freshly ground black pepper

Optional Smoky PW Dressing

3 tbsp Greek yoghurt
1 tbsp mayonnaise
1 tsp PW Spice Blend
½ tsp smoked paprika
Juice of ½ lemon
1 tsp honey or maple syrup
Splash of water, to loosen

Method

1. Marinate the Chicken

Place the chicken in a bowl with the olive oil, PW Spice Blend, lemon juice and grated garlic. Season with salt and freshly ground black pepper.

Mix thoroughly so every piece of chicken is coated, then leave to marinate for 20–30 minutes.

If you’re using wooden skewers, soak them in water while the chicken marinates to help prevent them from scorching.

2. Prepare the Vegetables

Place the cauliflower, broccoli, red pepper and red onion in a bowl. Drizzle with a little olive oil and add a light sprinkle of PW Spice Blend.

Toss everything together until evenly coated.

3. Build the Skewers

Thread the marinated chicken and vegetables onto wooden or metal skewers, alternating the ingredients as you go.

Mixing the vegetables between the pieces of chicken gives the skewers plenty of colour and helps everything pick up those delicious charred edges.

4. Cook the Skewers

Heat a barbecue, grill or griddle pan until hot.

Cook the skewers for approximately 12–15 minutes, turning regularly so they colour evenly on all sides.

The vegetables should be tender with lightly charred edges and the chicken must be completely cooked through. Check the thickest pieces of chicken have reached a core temperature of 75°C before serving.

5. Make the Salad

Add the mixed leaves, cucumber, cherry tomatoes, sliced red onion and fresh herbs to a large bowl.

Dress with the lemon juice and olive oil, season with salt and freshly ground black pepper and toss gently.

6. Make the Smoky PW Dressing

Add the Greek yoghurt, mayonnaise, PW Spice Blend, smoked paprika, lemon juice and honey or maple syrup to a small bowl.

Mix until smooth.

Add a small splash of water at a time until the dressing is loose enough to drizzle.

7. Assemble and Serve

Smoky chicken and vegetable skewers with cauliflower, broccoli, red pepper and onion, served with salad and creamy yoghurt dressing.

Arrange the dressed mixed-leaf salad over a large serving plate.

Lay the hot chicken and vegetable skewers over the top, then drizzle with the smoky PW dressing.

Finish with fresh coriander or parsley, a few slices of red chilli and a light dusting of PW Spice Blend.

Serve immediately.

Paul’s Tip

For even better cauliflower and broccoli, steam or blanch the florets for 2–3 minutes before seasoning and threading them onto the skewers.

Drain them thoroughly before adding the oil and spice blend. This gives the vegetables enough of a head start to become tender in the centre while still developing that lovely smoky char on the grill.