“Gluten-Free Hungarian Paprika Chicken Kebabs with Creamy Garlic Sauce”

Allergens

None (excluding allergies to listed ingredients)

Ingredients

• 1. Chicken breasts (600g, cut into 2cm cubes) 2. Sweet paprika (4 teaspoons) 3. Smoked paprika (1 teaspoon) 4. Garlic powder (2 teaspoons) 5. Onion powder (1 teaspoon) 6. Salt (1 teaspoon) 7. Black pepper (1/2 teaspoon, ground) 8. Olive oil (4 tablespoons) 9. Gluten
• free soy sauce (3 tablespoons) 10. Fresh parsley (chopped, for garnish) 11. Heavy cream (200ml) 12. Unsalted butter (50g) 13. Lemon juice (1 tablespoon) 14. Gluten
• free flour (for dusting kebabs, optional)

Instructions

1. In a large bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor infusion.
3. Thread marinated chicken onto skewers, leaving a gap between each piece for even cooking. If desired, dust with gluten free flour to help the kebabs hold together during grilling.
4. Preheat a barbecue or grill pan to medium high heat. Cook the kebabs for 5 minutes per side or until cooked through. Remove from heat and set aside.
5. In a saucepan, melt butter over low heat. Add garlic powder, heavy cream, lemon juice, and parsley. Stir constantly until the sauce thickens slightly. Keep warm.
6. Arrange the kebabs on a platter, drizzle with creamy garlic sauce, and garnish with additional parsley for an appealing presentation.

Chef’s Insight

Marinating the chicken for at least 30 minutes allows the flavors to infuse, creating a more satisfying dish.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.