I’ve said it once, and I’ll say it again, don’t snub the kebab, they are a wonderful way of cooking. I recently moved house and wanted to try out by new griddle plate on my super amazing double range.
The origin of Cajun food is worth reading up on, and has is origins in Louisiana, USA. Authentic Cajun spice includes thyme, basil, and oregano, but I was in a hurry for this one, so I reduced the variety of spice. You can make this spice mix in quantity and store it for when you need it. Very simply it consists of:
- 2 parts paprika
- 1 part ground cumin
- 1 part ground coriander
- pinch of pepper
- pinch of salt
- pinch of cayenne pepper for heat.
I used chicken fillets for this recipe, skimming off the fat, cutting them into approximate 4cm cubes. Place the chicken in a bowl and generously sprinkle seasoning over the chicken and toss. Keeping adding seasoning and tossing the chicken until the pieces are well coated. Pierce them with the skewer and barbecue them.
I saved these for lunches, a couple of pieces with a salad of sweetcorn, onion, rocket, sweet pepper, served with a harissa dressing. Delish!