A simple, but delicious way to sex-up your chicken breasts; sweet pawpaw, slightly charred with succulent chicken all doused in a spicy chimichurri dressing. I make these skewers on the stove in a large frying pan as I feel that doing them on the braai can sometimes dry them out a little, but it's up to you!
Chicken and Pawpaw skewers with Chimichurri dressing
Ingredients: Serves 4
8 wooden skewers
600g chicken breasts
1 small pawpaw (peeled and deseeded)
3 tbsp olive oil
3 tbsp lime juice
Salt and pepper
1/4 red onion (chopped)
60ml olive oil
30ml red wine vinegar
1 medium-hot chilli (chopped)
1 clove garlic (sliced)
80g mixed leaves (rocket, butter lettuce)
1/2 cucumber (sliced)
80g sugar snaps
1 avo (sliced)
1 wheel feta (optional)
Cut the pawpaw and chicken breasts into cubes of the same size and place 3 on each skewer.
Mix together the lime juice and olive oil.
Place all the skewers into a tupperware and brush over the lime and oil marinade.
Season with pepper and allow to marinade in the fridge for 2 hours
Remove from the fridge 30 minutes before cooking to come to room temperature.
To make the chimichurri dressing:
Bung everything into a food processor and blitz until it all comes together, but you don't want it to be a smooth sauce, keep it a little bit chunky.
Heat a large, non-stick frying pan on medium-high heat and, once hot, place 4 skewers into the pan, season with a little salt and cook, turning every 2 minutes and basting occasionally with the marinade, for 8-10 minutes or until the chicken is cooked through. (Turn the skewers gently as the pawpaw is delicate and can easily fall off.) Do the same with the second batch of skewers and cover them all in foil and allow to rest while you make the salad.
Layer all the salad ingredients onto a large platter and top with the skewers.
Drizzle over the chimichurri or serve it on the side.