Portuguese Chicken Skewers
1 dried bay leaf, coarsely torn
2 garlic cloves, coarsely chopped
2 tsp sweet paprika
½ tsp ground chilli
Finely grated rind and juice of 1 lemon
50 ml olive oil
1.2 kg skinless chicken thigh fillets, trimmed and cut into 3cm pieces
To serve: flatbread, such as pita, warmed
4 vine-ripened tomatoes, cut into wedges
250 gm mixed small tomatoes, such as cherry and yellow teardrop, halved
½ Spanish onion, thinly sliced
50 ml extra-virgin olive oil
1½ tbsp aged red wine vinegar, or to taste
Pound bay leaf and 1 tsp sea salt in a mortar and pestle to a fine powder, add garlic and spices and pound to combine. Stir in lemon rind and juice and oil, transfer to a large non-reactive bowl (see cook’s notes p242), add chicken, stir to coat. Set aside to marinate (10 minutes), then thread onto metal skewers (see note).
Preheat a char-grill pan over high heat, then cook skewers, turning and basting occasionally, until cooked through (6-7 minutes).
Meanwhile, for tomato salad, combine ingredients in a bowl, season to taste and toss to combine. Serve with chicken skewers and warmed flatbread.
Note Use wooden skewers if metal ones are unavailable; soak them in water for 30 minutes to prevent them from burning.