Sophie Wyburd burnt lime and honey chicken kebabs, potato salad and beetroot recipe on Saturday Kitchen

Sophie Wyburd served up tasty burnt lime and honey chicken kebabs, potato salad and beetroot on Saturday Kitchen.

The ingredients for the kebabs are: 1 tbsp vegetable oil, 3 limes, 2 sliced into thin rounds, 100g honey, 3 tbsp tamari, 6 tbsp hot sauce, 6 tbsp olive oil, 800g chicken thigh fillets, skin removed and cut into medium-sized chunks (about 4cm), 1 red onion, thinly sliced, 4 garlic cloves, thinly sliced, 1 tsp sweet smoked paprika, 2 × 400g tins black beans, drained and rinsed, ½ small bunch fresh coriander, salt and freshly ground black pepper.

For the potato salad: 750g baby potatoes, halved, small bunch fresh mint, leaves picked and roughly chopped, 2 small bunches fresh parsley, roughly chopped, 60g capers, roughly chopped, plus 3 tbsp brine from the jar, 50g cornichons, roughly chopped, 4 pickled guindilla chillies, roughly chopped, 1 lemon, juice only, 1 tbsp Dijon mustard, 12 tbsp olive oil, 4 spring onions, finely sliced, 200g fine green beans, salt and freshly ground black pepper.

For the salad: 300g raw candy beetroots, or regular beetroot, peeled and finely sliced on a mandoline, 2 limes, juice only, 5 tbsp rapeseed oil, 250g cooked beetroot, chopped, 1 shallot, finely sliced, 4 garlic cloves, finely sliced, 1 red chilli, finely sliced, 1 tsp cumin seeds, ½ tsp black mustard seeds, bunch fresh curry leaves, 2 tbsp rice wine vinegar, ¼ tsp caster sugar, 1 burrata, salt and freshly ground black pepper.




See recipes by Sophie in her book titled: Tucking In available from Amazon now.

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