Tilly Ramsay’s chicken skewers

‘The combination of pine nuts, Parmesan and sun-blushed tomatoes is amazing and so moreish…’

, 18 July 2017

(43 votes)

Tilly Ramsay’s chicken skewers
  • 1 Hour

  • Serves: 4

  • Price: £1.76 per serving

Nutritional Info
Each 200g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 724kJ/173kcal.
  • 50g pine nuts
  • 1 clove garlic
  • 1 red chilli (optional)
  • 50g Parmesan
  • 200g sun-blushed tomatoes in oil (you may also need some extra olive oil)
  • 500g boned chicken, preferably thighs
  • 2tbsp flat-leaf parsley leaves
  • Skewers (if wooden, soak for 20 mins in water before using so they won't burn)
  • First, toast the pine nuts. Put a frying pan over a medium heat and put the pine nuts into the pan for 5 mins, moving them around often so they don’t burn. Tip onto a plate.

  • Peel the garlic clove and crush it to a paste in a garlic crusher. Remove the seeds from the chilli, if using,
    and cut into small pieces.

  • Grate the Parmesan using the fine side of the grater, and being careful not to grate your fingers!

  • Drain the tomatoes over a measuring jug to catch all the oil. You need 175ml of oil, so if you have less than this, top up with olive oil.

  • Put the garlic, pine nuts, tomatoes, chilli (if you are adding it), Parmesan and oil into your blender and, with the lid on, blitz to a loose paste. Put the paste into a large mixing bowl.

  • Chop the chicken into chunks. Add to the bowl and mix thoroughly, then leave in the fridge for at least 1 hr. Always wash your hands after you have been touching raw meat.

  • Once the chicken has had a chance to marinate, preheat the grill to high. Thread the chicken on to the skewers and put them on a grill tray.

  • Cook under the grill for 5 mins and then turn over and grill again on the other side for the same amount of time. Make sure the chicken is cooked all the way through – cut into it and have a look. If it is cooked, there should be no pink in the middle.

  • While the chicken is cooking, chop the parsley with scissors.

  • Transfer the chicken skewers to a serving plate and garnish with the parsley. Nailed it.