Cayenne Chicken Skewers with Black Bean Salsa

  • 21 May - 27 May, 2022
  • Mag The Weekly
  • Cookery


• 1 teaspoon cayenne pepper

• 2 teaspoons smoked paprika

• 1 teaspoon ground cumin

• 2 garlic cloves, crushed

• 2 tablespoons olive oil

• 1 kg chicken thighs, cut into pieces

• 2 limes, halved

• 280 g Greek-style yoghurt

• 2 tablespoons Sriracha

For Black Bean Salsa

• 400 g black beans

• 1½ cups finely shredded kale

• 1 bunch coriander leaves, chopped

• 1 jalapeno, thinly sliced

• 1 red onion, finely chopped

• 60 ml olive oil


Combine cayenne, paprika, cumin, garlic and oil in a bowl. Add chicken and turn to coat. Thread chicken onto the skewers and chill for at least an hour to marinate. Heat a barbecue or chargrill pan over high heat. Cook the skewers, turning, for five minutes, then add limes cut-side down. Cook until the limes are charred and chicken is charred and cooked through. Set aside to rest, loosely covered with foil, for five minutes. For the salsa, combine all ingredients in a bowl, season and drizzle over the juice of one charred lime. Serve chicken with salsa, yoghurt swirled with hot sauce and extra charred lime.