Stephanie Baartman's Chicken Sosaties
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 - 6 people
Suitable For: A quick dish for impromptu braais
Actress-singer Stephanie Baartman braais a mean chicken kebab. For our Cooking with Friends of Megamaster series, she showed off her chicken sosatie recipe, complete with a zesty lime and chilli marinade. The twist? She turns the skewers into chicken wraps with a dash of guacamole and salsa.
Ingredients
1kg deboned chicken thighs
For Marinade:
Juice of 8 limes
1 teaspoon lime zest
1/4 cup olive oil
3 tablespoons fresh coriander leaves, chopped
1 jalapeno, finely chopped
2 teaspoons chipotle chilli powder
5 garlic cloves, minced
2 tablespoons honey
2 teaspoons salt
For Wraps:
6 flour tortillas
Sour cream
For Salsa:
4 large tomatoes, chopped
1 cup finely chopped red onion
1 jalapeno, finely chopped
1/4 cup lime juice
3/4 teaspoon salt
1/2 cup fresh coriander leaves (about 1 bunch), finely chopped
For Guacamole:
2 avocados, peeled, pitted and mashed
1/2 cup lime juice
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon minced garlic
Instructions
Chicken Sosaties:
- Combine all the ingredients for the marinade in a container.
- Add the chicken pieces and let them marinade, preferably overnight but if not then at least for 2 hours.
- Preheat your Megamaster braai to medium heat.
- Place the chicken pieces on skewers and save some of the marinade to baste the chicken whilst cooking.
- Braai until golden brown and slightly charred on the edges.
- Remove the chicken from the skewers and roughly chop them into chunky pieces.
Wraps:
- Prepare the salsa and guacamole by combining their respective ingredients.
- Toast the flour tortillas on the braai.
- Remove from the braai and add chicken pieces, salsa and guacamole. Finish with a few dollops of sour cream. Fold and serve with lime wedges.
MEGAMASTER RECIPE TIPS
Tip 01
How to make sure your chicken is cooked through? Use a thermometer and check that its internal temperature reaches 75°C while braaing. Pierce the thickest part of the chicken and if the juices run clear, that's a sign it's ready to eat.
Tip 02
Don't let all those tasty ingredients escape from your wrap. Leave some space around the edges and then fold the sides halfway to the centre before bringing the bottom up and over the folded sides. Continue folding upwards, pushing any ingredients back inside as you go. Dab a bit of sour cream or guacamole on the top edge to help it stay closed.
Tip 03
For maximum marinade flavour, don't skimp on the lime, and let the sauce chill in the fridge for a few hours before you begin preparing the chicken.
