Buttermilk Chicken Skewers with Courgette and Paprika

Mix 150ml of buttermilk with 1 tsp of paprika, a small pinch of salt and the Aleppo pepper. Add the chicken pieces and mix well to coat, then chill overnight. The next day, slice the courgettes into 10 thin ribbons with a veg peeler. Sprinkle with sea salt and leave to soften for 15 mins. Mix the remaining buttermilk with paprika and lemon juice in a small bowl, and set aside.
Thread the chicken pieces and courgette ribbons alternatively on 4 skewers - each skewer should have ¼ of the chicken on it. Cook on a barbecue for 15 mins, turning regularly to char all over. Transfer to a platter and brush with the buttermilk and paprika mix to serve.

15 mins

4 serving

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