Main course
Chicken kebabs marinated with sinfonia oil, lime, mint and pink pepper
4
people
30
(cooking time)
40
(total time)
Difficulty
Easy
Ingredients
Chicken thighs | 4 |
Limes | 2 |
Mint | 1 large sprig |
Garlic | 1 clove |
SINFONIA EXTRA VIRGIN OLIVE OIL | |
Potatoes | 4 |
Mixed salad | |
Pepper | |
Pink salt |
Instructions
Finely chop the washed and thoroughly dried mint leaves. Transfer them to a bowl and add the grated rind and juice of the limes, a spoonful of ground pink pepper, the sliced clove of garlic and about 1 dl of oil. Place the chicken thighs in an oven dish, season with a pinch of salt and pour the marinade over them. Cover with kitchen film and leave to stand for at least a couple of hours.
In the meantime, light the barbecue.
Wash the potatoes and cut them into slices about 1 cm thick, without peeling them. Season thoroughly with salt and pepper and cook on the barbecue for about 30 minutes, turning when half done. After the potatoes have cooked for 10 minutes, drain the marinade from the thicken thighs and put them on a large skewer. Place them on the barbecue and cook them for about 10 minutes on each side. Then serve the meat seasoned with a dribble of raw olive oil, accompanied by the grilled potatoes and a mixed salad.
In the meantime, light the barbecue.
Wash the potatoes and cut them into slices about 1 cm thick, without peeling them. Season thoroughly with salt and pepper and cook on the barbecue for about 30 minutes, turning when half done. After the potatoes have cooked for 10 minutes, drain the marinade from the thicken thighs and put them on a large skewer. Place them on the barbecue and cook them for about 10 minutes on each side. Then serve the meat seasoned with a dribble of raw olive oil, accompanied by the grilled potatoes and a mixed salad.
