• 600g chicken thigh fillets, cut into 2cm pieces
  • 1 red and 1 yellow pepper, seeded and cut into large chunks
  • 30ml (2 tbsp) olive oil
  • 2 cloves garlic, crushed
  • 5ml (1 tsp) smoked paprika
  • Juice of 1 lemon
  • 10ml (2 tsp) brown sugar
  • 3 chorizo sausages, cut into thick rounds
  • 30ml (2 tbsp) brandy, plus extra for flaming


Combine the chicken and pepper chunks with the oil, garlic, smoked paprika, lemon juice
and sugar. Toss to mix and leave for an hour. Toss the chorizo chunks in the brandy. Thread the chicken and peppers onto kebab sticks alternating with chorizo chunks. Grill over the coals, turning frequently. Just before the kebabs are cooked through, douse with a generous slug of brandy. Stand back, as the brandy will burst into flames. Remove from the coals and serve.

Serves 6