Both hotels use Macbeth’s products and each month their top chefs will be providing us with mouth watering meals you can make at home.
This first recipe is brought to us by the Cluny Bank Hotel and its chef Lloyd Kenny who runs the award winning kitchen single handedly.
Pinchitos are pieces of meat on a skewer that have often been marinated. In Spain they are generally cooked on a BBQ, so with the weather perking up ever so slightly drag that BBQ out, dust it down and set the coals alight.
Prep time 10 mins
Cooking Time 10 mins
1 red, yellow and green pepper
Salt and pepper
4 tbsp honey
2 tbsp lime juice
1 tbsp soft green peppercorns
Pre-heat oven to 200°C
Cut the chicken breasts into bite sized pieces, de-seed the peppers and cut into squares and peel the shallots. Assemble the skewers with pepper, chicken, shallot, chicken and lastly pepper.
Mix the honey, lime juice and peppercorns together in a bowl
Season the chicken skewers with salt and pepper and shallow fry them in hot oil for 2 minutes to give colour. Place the skewers on a baking tray and pour over the honey and lime mix. Place in the oven for 7-8 minutes or alternatively on the BBQ.
Place skewers on a serving plate and pour over the honey and lime glaze from the baking tray.