Toasted Reuben - Chef Recipe by Darren Purchese
with Emmental cheese, pastrami, sauerkraut, thousand island dressing, dill pickled + potato chips.
SERVES 6 (2 skewers each)
1 x 1.2 kg skinless chicken breasts
2 tablespoons extra-virgin olive oil
4 garlic cloves, chopped
2 tablespoons smoked paprika
1 tablespoon fi nely chopped red chilli
(mild or hot, according to taste)
1 teaspoon ground cumin
1 teaspoon dried oregano
juice of 1 lemon
1/4 cup chopped coriander leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
lemon wedges to serve
Cut the chicken breast into 4 cm x 4 cm cubes. Place in a large mixing bowl with all the other ingredients, except the lemon wedges, and use your hands to toss well so the chicken is evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
When ready to cook, preheat your barbecue and if using bamboo skewers soak them for at least 30 minutes before threading on the marinated chicken. Grill the chicken skewers over a high heat, turning frequently so that the flames don’t burn the delicate meat.
Serve with a squeeze of lemon and your choice of salads.
From ‘Meat’ by Adrian Richardson, Hardie Grant (2009)