Espetinhos de frango com iogurte de pêssego e limão-taiti (churrasqueira de mesa)

Ingredientes

• Chopping board and sharp knife
• 2 ripe peaches, cut into wedges
• 1 red onion, cut into rough chunks
• 1 small bell pepper, cut into pieces (optional)
• Marinade/glaze
• 3 tbsp soy sauce
• 1 1/2 tbsp honey
• 1 tbsp lime juice or rice vinegar
• 1 tsp freshly grated ginger
• 1 garlic clove, crushed
• 1 tbsp neutral oil
• 1/2–1 tsp Sriracha or chilli flakes (optional)
• Lime yoghurt sauce
• 150 g Greek yoghurt
• Zest and juice of 1/2 lime
• Pinch of salt
• 1 tsp honey

Modo de preparo

1. 1

   Prep. Soak the skewers in water for 10 minutes. Mix all the marinade ingredients together. Toss the chicken through the marinade and leave to marinate in the fridge for 20 minutes. Set aside 2 tbsp of marinade to use as a glaze.Sauce. Stir together the yoghurt, lime zest and juice, a pinch of salt and honey. Keep refrigerated.

2. 2

   Heat up. Prepare the table barbecue according to the instructions and preheat to medium-high direct heat.

3. 3

   Thread. Thread the chicken, peach and onion (and pepper if using) alternately onto the skewers. Pat lightly dry and brush with a little oil.

4. 4

   Grill. Grill the skewers for 8–10 minutes, turning regularly, until golden brown and cooked through. Brush with the reserved marinade in the last 2–3 minutes. Target internal temperature for chicken: 75 °C.

5. 5

   Serve. Sprinkle with sesame seeds and fresh herbs. Serve with the lime yoghurt sauce and lime wedges.TipsAdd the glaze only at the very end.Swap the chicken for cubes of halloumi or firm tofu; pat thoroughly dry first.Marinate up to 12 hours ahead.Great alongside grilled corn on the cob or flatbreads.