Paprika buttermilk chicken & courgette skewers

• buttermilk↗200ml ml
• sweet smoked paprika↗1¼ tsp tsp
• Aleppo pepper↗½ tsp tsp
• skinless, boneless chicken thighs↗800g g

  quartered

• courgettes↗2

  trimmed

• lemon↗½

  juiced

• metal skewers4

  (or soak wooden skewers in water for 30 mins before using)

Step-by-step instructions

1. 1

   Combine 150ml of the buttermilk with 1 tsp of the paprika, the Aleppo pepper and ¼ tsp sea salt flakes. Add the chicken pieces, mix well to coat and chill for 2 hrs, or overnight.

2. 2

   Meanwhile, slice the courgettes lengthways into 8-12 thin ribbons each using a vegetable peeler. Sprinkle over ¼ tsp sea salt flakes and leave to soften for 15-30 mins.

3. 3

   Combine the remaining 50ml buttermilk and paprika with the lemon juice in a small bowl or jug. Set aside.

4. 4

   Alternately thread the chicken and courgette ribbons, folding them in a concertina effect onto the skewers – each skewer should have a quarter of the chicken on it. Cook on the barbecue over a moderate heat or ashen coals for 10-15 mins, turning regularly to ensure they char but don’t burn (or to cook indoors, place the skewers on a baking tray and grill for 15 mins on each side). The skewers are ready when the meat is firm to the touch.

5. 5

   Transfer the skewers to a platter and brush or spoon over the buttermilk dressing to serve.