Espetada roughly translated from Portuguese means “skewered”, also commonly referred to as a kebab. Kebab means many different things in different parts of the world so for safety sake, if you don’t feel like saying ES-PE-TA-DA, you could always just say ‘skewer’.
YIELDS
2 Servings
6 deboned chicken thighs, cut in half
2 wooden skewer, soaked in water
1 tbsp butter
for the herb rub
1 tbsp dried Italian herbs
1 tsp dried thyme
1 tsp dried garlic flakes
salt and pepper
For the roasted vegetables
4 courgettes, cut into 4
8 button mushrooms
½ red pepper, cut into thick strips
20 g butter
20 g coconut oil
3 handfuls of rocket or spinach
4 tbsp pesto
Preheat the oven to 180°C.
Gently melt the butter and the coconut oil together.
Place the vegetables on an oven tray and drizzle with the melted butter and coconut oil. Season well with salt and pepper.
Roast in the oven for 35 minutes until they are soft and golden. Remove from the oven and toss the pesto through while the vegetables are hot.
While the vegetables are roasting, make the chicken skewers. In a bowl, toss the chicken pieces in the herbs and dried garlic and season well with salt and pepper. Make the skewers with the chicken.
Melt the butter in a frying pan and brown the chicken kebabs until they are golden all over. Place them on a baking tray and pop them in the oven for 10 minutes.
Place the roasted vegetables on the rocket or spinach on a plate. Top with the chicken skewer and drizzle in a little olive oil.