Go nuts - Asian chicken skewers with satay sauce (glutenfree)

These Asian chicken skewers and nutty satay sauce are so addictive - go on, go nuts!

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I spent the first half of the summer travelling so much that I still haven't finished all of those stories. But a little break from the travel posts might do us both good, non? And in case you thought I'd completely stopped eating, let me correct you straight away. No, I haven't. Quite the opposite, in fact. 

Cooking and shooting for my book has taken most of my time of late, so I've missed out on the glorious BBQ weather that still show no signs of being over. So, better make the most of these days while I still can! Same goes for you - go on, fire up that BBQ because have I got treats for you!

This peanut sauce is one of my long-standing favourites that I usually make a bigger batch of: I seem to have a horrible tendency to lick the bowl dry before the BBQ is even ready. Obviously it's all in the name of quality control - it's not like I'm greedy or anything. Oh, no. 

It's also versatile as heck - try it as a dip for crudites, as a salad dressing (for instance to replace the miso and sesame dressing in this glutenfree mung bean vermicellisalad!), for beef or pork... or with your index finger. It is that good. 

I prefer sugar-free peanutbutter as that allows me to keep pretending I'm all about clean living, but use what ever you like. And in case you haven't gone crazy at the ethnic shops and are issing some of the ingredients for the sauce, worry not. You can replace fish sauce by adding more soy sauce and as for rice vinegar, just add more lime juice. And perhaps some regular white vinegar and a dash of sugar. 

10 skewers/ serves 4

Asian marinated chicken skewers and satay sauce:

450 g chicken

marinade:

1 dl soy sauce

1/2 dl honey

2 large garlic cloves, finely chopped

1 tbsp finely chopped ginger

1 red chilli

finely grated zest and juice of a lime (1,5 tbsp juice)

Combine the ingredients. Pat the chicken dry and cut into 1 cm strips. Place in the marinade and leave to marinate at least for half an hour (or several hours, depending on how much time you've got)

Satay-kastike:

1,5 dl (150 g) unsweetened peanut butter

1/4 dl rice vinegar

the finely grated zest and juice of a lime (1,5 tbsp juice)

1,5 tbsp soy sauce

1 tbsp fish sauce (nam pla) 

1 dl coconuut milk

1/2 -1 tsp Sriracha

2 tbsp finely chopped coriander

Measure the ingredients into a food processor and blizz until smooth (or whisk them together by hand). Check the taste and adust to your liking by adding me lime juice and/or soy sauce.

Drain the chicken from the marinade. Thread onto 10 skewers (in case using wooden ones, make sure to soak them in water for half an hour to avoid setting them on fire) and grill (either on a BBQ, griddle pan or under a broiler in the oven) for 3-4 minutes per side.

Serve with satay sauce. Enjoy.

Want to hear a secret? I finished them all by myself. In one sitting. I suppose there's no way to pass that one off as quality control...?

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SHARING IS CARING!

Meaty secret from Spain: Secreto de Iberico with pineapple salsa and Villa Maria Cellar Selection Riesling

Whoah. WHOAH. Have I got a secret for you. With an "o". Yep, secret-o. Secreto de Iberico, to be precise. Sounds immediately so enticing, right? That's Spanish for you. You'll get away with just  about anything in it. Just imagine whispering "tengo la sífilis y voy a morir mañana" - the listener would just melt. That is, if they didn't understand Spanish and know you've just told them you have syphilis that will kill you tomorrow, of course. But hey, I can promise this is probably just about the most succulent piece of meat you'll come across. 

Secreto comes from somewhere around the shoulder region, lurking under the belly fat. Juicy and tender beyond belief. It's heavy on the muscular fat (visible on the surface of the slab of meat, creamy and white) which keeps the meat moist, yet giving it a glorious crust.

In case you don't have a bunch of Iberico piggies roaming at the back of your hacienda, source yours frozen or at a good butcher.

Prepping this baby takes no special skills. Heavy on the salt and pepper, off to the hot BBQ or a griddle pan it goes for about 3 minutes per side, followed by a couple of minutes rest. It's next to impossible to mess it up.

In Spain the traditional way to serve it is to cut it into strips and drizzle with freshly squeezed lemon juice. Another equally delish way would be to serve it with romesco (or romesco mayo!). Ooh, and with some roasties!

This time I served mine with pineapple salsa, which, too, comes together in mere minutes. No need to wrap up the BBQ season just yet!

Serves 2

Grilled Iberico's secreto with pineapple salsa

1 slab (about 370 g) Iberico pork's secreto

salt, pepper

Pineapple salsa:

1 small red onion, finely chopped

1 large garlic clove, finely chopped

1 tlsp fresh ginger, finely chopped

the juice of 1,5 lime

1/2 pineapple (or 2 cans of pineapple slices in its own juice)

1/2 green pepper

1 - 1,5 jalapeño (depending on your taste), finely chopped

1 tomato

1/2 bunch of coriander

1/4 - 1/2 tsp salt (to taste)

pinch of white pepper

Take the meat into room temperature about half an hour prior to grilling. In the meanwhle make the salsa. 

Combine garlic, red onion, ginger and lime juice in a bowl and leave to marianate (this helps soften the onion). Then prep rest of the ingredients.

Cut pinapple, pepper and tomato into 1 cm cubes. Combine with jalapeño and chopped coriander leaves. Combine with the onion mixture. Check the taste and season. 

Wipe the meat dry and season generously. Grill over hot grill (or griddle pan) for 3 minutes per side and leave to rest for a couple of minutes before serving.

Cut to strips, drizzle with remaining lime juice and serve with pineapple salsa.

Spicy, sweet notes? Richness of the pork? You guessed it - the wine pairing is Riesling. What you might have not guessed it is the fact that this time it comes from New World.

Another wine I've introduced from the same producer is Private Bin Organic Sauvignon Blanc I paired with the Asian-inspired sesame encrusted tuna salad. 

Villa Maria Cellar Selection Riesling is a dry wine with fruitiness so typical for Riesling without excessive sweetness, however. It has floral notes and, after breathing a bit, also hints of petroliness. Dry as an aperitif or with Asian inspired dishes with fish, seafood and white meat.

The recipe has acidic, spicy, fruity and rich elements, so you might also try it with Whole Bunch Grenache Blanc Viognier from Bellingham The Bernard Series that went so well with this chicken and pineapple pasta salad or even Biohof Pratsch Grüner Veltliner, that I paired with this chicken and avocado salad.

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Asian apricot and ginger glazed chicken skewers

Surely it's time to kick off the barbecue season? Or, as my alter ego Hyacinth Bucket would probably put it: a "Shakespearean banquet of carnivorous delights followed by piano recitals". 

Asia is a veritable treasure trove for this: just imagine the endless street food stalls full of delectable meaty treats shoved on a stick, cooked on the grill, incredible scent filling the evening air... Uhh, don't know about you guys but I'm getting hungry over here - let's eat!

The surprise hit of our BBQ season last summer was chicken hearts. I have a feeling these sweet and tangy Asian-inspired chicken skewers just might be one of favourites this summer...!

In case you find some, I recommend you use boneless thighs. They are packed with flavour. If you can't, use what ever you can find. Marinating injects the chicken with Asian awesomeness, but in case you're short on time, just skip the marinade-part and boil the marinade directly into glaze.

Depending on the size of the strips and skewers this yields 12-14 skewers

Asian apricot and ginger glazed chicken skewers

600 g chicken, cut to strips

Marinade:

200 g apricot preserve

1/2 - 1 tbsp minced garlic (depending on your taste) 

1 large red chilli, minced

1,5 tbsp minced ginger

1/4 dl soy sauce

1/4 dl rice vinegar

the juice of 1 lime

1/2 dl canola oil

1/2 tsp white pepper

Also: sesame seeds

Pat the chicken fillets dry and cut to strips (unless they already come like that).

Combine the ingredients for the marinade and pour over the chicken. Leave to marinate overnight in the fridge. Or, at least for 4 hours.

Drain the chicken bits (reserve the marinade!) and thread onto the skewers. Remember, if using wooden kind, soak them in water for 10 before this. 

Pour the marinade into a pot and bring to boil. Cook over high-ish heat until it thickens to a glaze. Keep warm.

Grill the skewers, basting a couple of times Towards the end, sprinkle with sesame seeds and serve. For instance with these stir fry veggies, this mung bean vermicelli and seaweed salad, this corn and avocado salad or this Asian style coleslaw.

If using oven, bake the skewers at 200 for 4-6 minutes (depending on the size, turning halfway through. Baste with glaze and finish under the broiler. 

And if we're cracking open the barbecue season, we might just as well crack open a bottle of wine, too!

In case you've been following the blog's wine pairings, the Asian influences of the recipe probably hinted what's to come. Yep, another trip to Alsace. Gewürtztraminer would work, as would the trusty Riesling, but in case you haven't tried this one, try. 

Wolfberger is one of my go-to-brands. W3 is a little bit more interesting wine with more character, courtesy of the use of three grapes typical for the region. Muscat adds aromatic sweetness and Pinot Gris lends the wine structure and even hints of gentle spiciness. 

The combination works so well with the fruity tanginess and the toastiness of the sesame seeds. Don't believe me? Try yourself!

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Moroccan lamb cutlets

Our last weekend was full of good food. From Far East (and the Thai beef salad we had for Independence Day) we continued our culinary travels to Middle East and had a nice relaxing Sunday: we bought some lamb that we both adore, opened a bottle of wine and cooked together to the sweet sounds of Arab pop music (read: 150 different songs all revolving around the words "habibi, habibi").

Oh, and in case that first chapter made us sound like one of those depressingly happy-looking, smug couples straight out of a catalogue whose seemingly effortless quality time fills one with envy... keep reading. I promise I'll trash any such illusions in the next chapter!)

The relaxation was cut short by my sudden realization: its the time of the year again when it's impossible to shoot in the natural light after 2pm as there is no light! As a result of obscene flood of profanities and equally obscene time spent editing the photos I was left with the shots below. And a decision to do something about the lighting situation in my kitchen ASAP. As I'm shopping for new lights there isn't much I can do but to squirm with embarrassment and have another glass of wine. Better photos are just around the corner. I hope. Finnish winter, I hate you.

These lamb cutlets on the other hand we loved. Our butcher talked us into adopting some leftover bits in addition to the rack we'd already chosen so I am supposed to write "serves four" and actually mean it but the horrible truth is that we destroyed them all between the two of us. Willpower (or the words "no, I don't really need any more") is so not one of our strong suites...

Serves four  two FOUR  

750 g lamb cutlets

Marinade:

0,5 dl olive oil

the juice and zest (peeled into strips) of 1 lemon

4 large garlic cloves, finely sliced

1/2 tbsp cumin, ground

1/2 tbsp coriander seeds, ground

1/2 tsp cardamom, 

1 tsp pimentón (smoked paprika)

1/2 tsp cinnamon

To serve: mint leaves, chopped (optional)

If you want, toast the spiced on a dry pan over medium heat to release the aromas and combine with oil and the rest of the ingredients. Or just combine all the ingredients of the marinade. Rub the marinade into the cutlets, cover and leave to marinate. For at least, say, 4 hours, but overnight if possible. Turn every now and then to make sure they're evenly coated. Take into room temperature a couple of hours before grilling them, wipe off the lemon zest and garlic scrap, season generously with salt and pepper and grill on a hot grill or griddle pan for 3 minutes/ side. Let rest for at least 5 minutes before serving.

These babies were served with fruity couscous...

... and apricot and coriander dressing that got its inspiration from this apricot-stuffed pork (another tragic photo shot in the depressing winter evening's darkness...)

Apricot and coriander dressing:

100 g dried apricots

2,5 dl stock (meat or vegetable)

200 g Greek yogurt

3 generous tbsp chopped coriander leaves

the juice of 1 lime

1/2 tsp ground ginger

salt (if needed), white pepper

Cook apricots in stock until soft and plump. Blizz in a blender (the stock and all) and mix in yogurt and the remaining ingredients. Serve either at room temperature or cold. 

But hey - there was a silver lining in this day too. Pinot Noir works well with lamb and the Middle Eastern flavours. New Zealand and Australia are homes to some seriously good choices (Jackson Estate Vintage Widow Pinot Noir is an excellent choice!), though we settled for a slightly chilled bottle of this Australian sweetheart. A fine pair. And a fine man behind the winery - you can read more about him over here!

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Thai steak salad

Finland celebrated her Independence Day last weekend. And we celebrated the 97-year-old lady with some fine Finnish organic meat. Don't get too carried away with patriotism though: our petit tender, a tenderloin-like cut of the chuck, was joyously bathed in Thai marinade after which it hit the pan for a couple of minutes for a beautifully browned colour and got served on a bed of crisp salad. See, our Finland is an international one!

And man, it was good. As in, really, really good. Multiculturality in a form even Nigel Farage would have appreciated it. The Boy Next Door claimed it was better than the wagyu we had at a top restaurant just a couple of days before that. Ahh. Love and extreme hunger - both wonderful things that so beautifully cloud one's judgement.

Our salad got a nice crunch from crisp, deep-fried mung bean vermicelli, but you could just as well use dry roasted (salted) peanuts or toasted coconut flakes. 

And hey - you could also make this using leftover roast. Just slice the meat finely, marinate for a couple of hours and hey presto!

Serves 2-3

500 gr petit tender/ beef tenderloin/ beef sirloin/ flank steak

Marinade:

1,5 dl soy sauce
2 tbsp fish sauce
0,75 dl honey (or brown sugar)
4 cm piece of fresh ginger, finely sliced
2 large cloves of garlic, minced
1/2 - 1 red chilli, finely chopped
the zest and juice of 2 limes

Pat the beef dry. Combine the ingredients for the marinade and pour over the meat. Let marinate, covered, for at least 4 hours but preferably overnight. Take into room temperature a good couple of hours before grilling. Drain the marinade and turn into a glaze for serving if you want.

Pour the marinade into a pot, bring to boil and then simmer until it's reduced (depending on the pot and so many other things 15-20 minutes) to a thickened sauce. Be careful with the temperature as you don't want the sugar to burn. Keep an eye on it to stop it form boiling over. Check the taste, add more sugar as needed (the marinade itself is salty and sour) and serve.

Wipe off the excess marinade (to stop it from burning). Grill the meat on a hot BBQ or a good (griddle)pan - 4 minutes/ side. Let rest for 10 minutes before slicing. 

Salad:

1 Bok Choy

100 g bean sprouts

1/4 cucumber

2 carrots

1 small (red) pepper

5 radishes

1/2 red onion

bunch of coriander

to serve: 1 spring onion (chopped), red chilli (chopped) a handful (when uncooked) of mung bean vermicelli or peanuts

Remove the bok choy leaves and trim the white, hard bits. Place on the serving dish. Finely slice the veggies and spread over the bok choy leaves. Finely slice the meat and rest on the salad.

If using the vermicelli, cut them into 5-cm pieces. Heat oil in a heavy-based pan and fry the vermicelli in batches. Dump each batch into the pan and it puffs up immediately. Lift out of the oil (these only take a second or two) and serve.

These also make a nice (and hey, gluten-free!) snack on their own too - try sprinkled with some nori salt!

PS. Coconut mayo would work with the salad too...!

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We heart chicken hearts

The chicken hearts we devoured with such enthusiasm at Streat Helsinki left us craving for more. And sure enough, our trusty butcher didn't let us down. The first time I made these as a starter for one of our Sunday lunches I was a bit hesitant. I mean, they're hearts, after all. And look the part too! (There they've been, beating in someone's chest, pumping blood. Left fluttering waiting for that boy's call and then broken after that call never came...) Luckily my own heart wasn't broken by the reception  - these stole their hearts too!

These have since become this summer's BBQ hit - The Mane Magician just keeps asking for more...!

These are nothing if not easy. I've made these both au naturel and marinated in red wine but the jury is still out on as to which one's more delicious. They are meaty though, so especially when making these on the BBQ, make sure it's hot and that you give these enough time. Roughly 4 minutes a side it's going to take, at least. 

Feeds 4 as a starter

600 g chicken hearts

(rosemary) oil

salt, black pepper

Red wine marinade:

3 dl red wine
1,5 olive oil
4 big garlic cloves, finely sliced
4 big rosemary sprigs

If using the marinade, combine the ingredients and let the chicken hearts sit in the marinade for at least a  few hours, preferably until the next day. The wipe off the excess marinade, thread onto skewers, season with salt and pepper and grill on either BBQ or a griddle pan. Remember, you want that lovely, slightly charred, golden crust so no poking around!

If you decide to skip the marinade, you can brine the hearts, too. You know, for more flavour.

Brine:

1 l cold water
3/4 dl salt
2 tbsp sugar

Combine the ingredients, stirring until the sugar and salt have dissolved. Add chicken hearts and chill for at least 3 hours. Drain and pat dry. Thread onto skewers (don't forget to soak them first!), brush with rosemary oil, season and grill. For recipe on rosemary oil, please see here. 

Serve with salad and this dressing, made with caramelized onions. We finished ours off with crushed, dry roasted nuts.

Dressing:

4 yellow onions

1 tbs butter
a couple of tbsp olive oil

1/2 tbsp balsamico

1 tbsp sugar

1/2- 1 tsp mustard (depending on your preference)

1/3 tsp sesame (or nut) oil

1,5 dl water

1/2 tsp salt

1/2 tsp black pepper

To serve: crushed nuts (macadamia, cashew and hazelnuts work best)

Peel and thinly slice the onions. Heat oil and butter in a pan. Add onions, sugar and balsamico. Let caramelize over medium heat for 30-40 minutes. Check occasionally that they're not burning. The liquid from the onions along with rest of the ingredients should be enough, but if that's not, add a little more liquid (water). Once they've cooked together and have a beautiful dark golden colour, remove from heat and let cool a little. Purée, add rest of the ingredients and season. Serve at room temperature.

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Porchetta! Prego!

Midsummer celebrations are out of the way for another year. And my, how we stuck to the Finnish traditions: wellies, jumpers and woolly scarves galore... We had fun though. We didn't drown, break up, cheat, fight or even land in jail. Even our wine consumption bordered on moderate. Crikey - is this what it feels like to be a grown up? But before we dive into the culinary extravaganza that was our Midsummer, let's get cracking with the ones in the queue first. And first up is this treat from our recent leisurely Sunday lunch. For the teasers as to what's coming up, don't forget the blog's Facebook-page!

Erm... you know how a little while back I was all giddy with spring and summer and all the fresh produce and how it was time for "rich, meaty dishes to take back seat for a while"? Right on. Seems to fall into the same category as meeting a friend for a drink. It just never pans out that way.

Pork - I just can't get enough of it. And once we're through with +3°c weather (yes, for real) and get to kick off BBQ-season... what's there not to like! Especially pork belly has become a firm favourite of mine. After Filippino-style lechon liempo and Andalusian chicharrones it's time to pay homage to Italian traditions: porchetta, per favore!

Porchetta is a delicacy of Central Italy and Rome in particular and that's where I, too, discovered it. It's good both warm and cold (try in on a slice of ciabatta!) so get a piece as big as you can possibly carry home - you'll keep on wanting more. Lemon zest can be substituted with orange zest too. And with herbs you can't be too generous!

Serves 4-6

2 kg (organic) pork belly, boneless

6 cloves of garlic

2 tsp salt

4 tbsp olive oil

2 tbsp fennel seeds

8 sprigs of rosemary (about 2 tbsp when chopped)

1/2 bunch of thyme, leaves chopped (about 2 tbsp)

handful of sage leaves (about 2 tbsp when chopped)

the zest of 1/ 2 lemon

2 tsp dried chilli flakes
black pepper

Using a pestle and mortar crush the garlic with oil and salt to a paste. Toast fennel seeds on a hot, dry pan (careful they don't burn), crush and add into the garlic paste with finely grated lemon zest. Chop the herbs. Rub the garlic paste on the pork flesh and spread the herbs on top of that. Roll tightly and secure with butcher's twine.

Let season in the fridge (uncovered) for at least a good couple of hours or overnight. Take into room temperature a couple of hours before roasting it. Dry the skin and rub some salt on that side too. Drizzle a little of olive oil on top of the roll and place into a roasting tin. Roast at 180° for half an hour, turning halfway through. Then lower the temperature to 160, cover the roll with foil and continue cooking for another 2-3 hours until the temperature is 75-78°c. 

(Foil prevents the crackling from forming which makes this easier to cut into thin slices).

Let cool and cut into slices.

PS. Oh, remember how I was told I and my Italian-inspired menu had put a curse on the England- Italy game? Well, we'll just have to see what happens next: over the weekend I made GERMAN potato salad...!

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Lechon liempo - pork belly the Filippino style

With one recipe contest out of the way, it's time to start cracking with the next! Feeling pretty good too: pulled lamb sliders made it to the final and everything! But seeing how the star of the next recipe contest is pork (and organic at that!) how could I stay away? Especially as the judge in the contest is the chef of a Michelin-decorated restaurant...!

The contest was kicked off with BBQ treats for which we got an introduction at a lunch the said chef hosted a couple of weeks ago. Doing it right you see lends the meat both taste and texture. Inspiration for my entry comes from ever the seductive Far East and Filippino specialty lechon liempo. I haven't actually ever been to the country but if theirs is anything like this... Oh. My.

Traditionally this would be cooked over hot charcoal in rotisserie, but my BBQ isn't quite that fancy. In case you don't have one at all, you can do the whole hog in the oven too - in that case after the 2 hour cooking period at 175° crank the heat back up to 230° and continue roasting for another half an hour or so until a gloriously golden and divinely crispy crackling has formed. From South West Asia to English Sunday lunch... it's all about the cracking crackling (ooh, how I crack myself up)!

Serves 3-4

700 g boneless slab of (organic) pork belly

2 tsp olive oil

1 tsp white wine vinegar

1 tbsp Chinese five spice (or a blend of ground ginger, anise, fennel seeds, cinnamon bark and pepper)
1 small chilli
2 garlic cloves

2 tsp salt

2 stems of lemon grass
the juice of 1 lime (and more to serve)

Using for instance the back of a knife rub one of the lemon grass stems, garlic cloves and chilli to a paste. Mix with vinegar and oil. Place the meat on a cutting board skin side down and score the meat to diamond shape pattern. Rub the marinade into the meat and season. Bash the other lemon grass with the back of the knife to release the flavours and place in the middle of the meat. Roll tightly into a joint and tie with butcher's twine, tying the knots about 1 cm apart. This, by the way, is strictly a four-hand-operation, so in case you aren't (by the Grace of God or a nuclear destruction-related genetic mutation) in the possession of all of them yourself, have someone lend you a hand. Cover and marinate in the fridge for a good couple of hours (or into the next day).

Take the meat out of the fridge at least an hour prior to cooking. Rub some oil and a couple of tsp of salt into the skin and place on a rack in a roasting tin. Pour a couple of tbsp of water into the tin so the juices dripping from the meat won't burn. Heat the oven to 230° and roast for half an hour or so until the skin starts crisping. Drizzle with lime juice, bring the heat down to 175° and continue roasting for 2 more hours. Finish off on the grill to get that crackling.

Let rest for 20 minutes, remove the twine and carve. Serve with Asian coleslaw and freshly squeezed lime juice.

And what do you know- we even have a wine pairing for this! We had stocked some Kung Fu Girl Riesling (a classic with Asian dishes if there ever was one) but then we stumbled upon something even better. A couple of days earlier I had received a selection  of Vintae wines to sample (nope, it doesn't suck to be me!) and La Garnacha Salvaje del Moncayo 2011, made with Garnache grapes (elsewhere in the world the same grape is known as Grenache) with its soft tannins, berry notes and jelliness worked like magic. I highly recommend it - works so well with BBQ!

*In cooperation with Kotitila.fi and Norex Spirits- the meat and wine were provided by the suppliers*

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Pinchitos de pollo

Much like summer, the BBQ-season seems to be on it last legs - sooner or later I'll have to admit that too. Or will I? Couldn't I just continue through the winter? Even if just at the griddle? Just to keep that summer, sun and the joy they bring alive? And continue start exploring the wonderful world of salads?

Here's one last recipe for the last days of summer: pinchitos de pollo. A chicken version of the pinchitos morunos, that is. The method is the same. Cut the meat into strips or chunks of your desired size, mix the marinade and let the meat bathe in the marinade for 24 hours (preferably). In case you're short of time, rub the seasoning directly into the meat and cook in oil in a pan. Any type on handling, massaging and rubbing with the marinade is, if possible, best done wearing gloves. Otherwise you're left with hands that look like they belong to a chain smoker with some serious liver issues...

Curry (or ginger) are traditionally not used in these, but curry just works so well with chicken (and contributes to that lovely sunny yellow colour you want. So you can just as well leave them out and add a little bit more turmeric and 1/4 tbsp pimenton instead. 

Depending on the size this makes 10-14 pinchitos

600 gr chicken
3 garlic cloves
1 onion
1,5 dl oil
3/4 tbsp cumin seeds, ground
3/4 tbsp coriander seeds, ground
1/4 tbsp clove
3/4 tbsp turmeric
1/2 tbsp curry
1/4 tbsp ginger

salt, pepper

Finely chop garlic and onion. Gently heat the spices on a hot, dry pan to get the aromas out , and mix with oil. Pour over the chicken, rub it in and let sit marinate for 24 hours. Then thread onto skewers, season with salt and pepper and cook either on the grill or on a pan until done.