Smoky Grills To Share

The sun’s out, the drinks are chilled and friends are on the way – it’s time to barbecue with our pick & mix menu of three sharing skewers plus sides recipes ANNA GLOVER.

Sticky chicken & chorizo skewers

The winning combo of chicken and chorizo gets even better with a sticky garlic, honey and thyme glaze, while padron peppers cut through the richness of it all. Thread the skewers and make the flatbreads ahead of time, then simply add to the barbecue as people arrive.

SERVES 8 (with 16 flatbreads) PREP 40 mins plus 2 hrs marinating and 1 hr proving COOK 40 mins EASY

For the skewers

100ml olive oil

75ml sherry vinegar

½ small bunch thyme, leaves picked

1½ tbsp smoked paprika

4 garlic cloves, crushed

3 tbsp honey

4-5 chicken breasts (about 650g), cut into bite-sized chunks

200g chorizo ring, sliced into thick coins

250g padron peppers, or

3 green peppers cut into pieces charred lemon halves or wedges, to serve For the olive oil flatbreads

1.2kg strong white bread flour, plus extra for dusting

200ml olive oil, plus extra for proving

1 tbsp fine salt

2 x 7g sachets fast-action dried yeast

1 Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour 3/4 of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.

2 To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.