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Grilled chicken skewers with chilli and aubergine relish

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chilli and aubergine relish

  • 2 tbsp vegetable oil
  • 2 aubergines, sliced lengthways into 4 and scored
  • 2 shallots, peeled and chopped
  • 4 garlic cloves, chopped
  • 1 lemongrass, bashed and chopped
  • 2 red chilli, chopped
  • 2 tbsp coriander root, chopped
  • 1tbsp Thai fish sauce
  • 2 limes, juice only
  • 2 tsp palm sugar
  • 1–2 tsp Chinese black vinegar

For the chicken skewers

  • 2 chicken breast, chopped
  • 3 lemongrass sticks, bashed and chopped
  • 4 lime leaves, chopped
  • 1 red chilli, chopped
  • 1tbsp ginger, peeled and chopped
  • 1–2 tbsp Thai fish sauce
  • 2 tbsp soy sauce
  • 2 tbsp coriander root, chopped
  • 3 cloves garlic, chopped
  • 6 lemongrass sticks
  • 2 tbsp vegetable oil

For the dressing

  • 2 red chillies, chopped
  • 2 tbsp Palm sugar
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1–2 tbsp water
  • 1 lime, juice only

To serve

  • Handful fresh coriander

Method

  1. To make the grilled chilli and aubergine relish, pre-heat the oven to 200C/180C Fan/Gas 6. On high heat, heat a splash of oil in a large sauté pan fry the aubergines on all sides until golden brown. Add the shallots, garlic, lemongrass, chilli, coriander root and fry for another 2 minutes. Transfer to an oven proof dish and place in the oven for 15-20 minutes. Once cooked, remove from the oven and allow to cool. Once cool, finely chop the aubergine and add the fish sauce, lime juice, sugar and vinegar and mix. Set aside for later.

  2. Place all the ingredients into a food processor (aside from the lemongrass sticks and oil), and blend until smooth. Wet your hands and using one of the lemongrass sticks form some of the mix around it, like a kofta. You can let these rest in the fridge for an hour before cooking. Pre-heat the oven 180C/160C Fan/Gas 4. Heat a large griddle pan and lightly oil the skewers and cook for 3–4 minutes on each side, or until you have charred marks. Once griddled place on a tray and into the oven for 10 minutes.

  3. To make the dressing, place all the ingredients into a small bowl and whisk to combine.

  4. Spoon the relish onto a serving plate and top with the skewers. Finish with the dressing and fresh coriander.

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