Easy recipe: Mishkaki with crushed potatoes, gravy

1 teaspoon paprika

1 teaspoon black pepper

Salt to taste

1 teaspoon garlic ginger minced

1/2 cup white vinegar

1 tablespoon soy sauce

1 tablespoon honey

Method:

In a glass bowl mix all the above ingredients. Thread the chicken cubes on a skewer alternating with a slice of onion and a slice of sweet pepper, about four cubes of chicken per skewer.

Retain the extra marinade from the chicken we will use it to make a gravy sauce. Now pan sear the skewers, you will need 2 tablespoons oil.

In a nonstick pan over medium heat add in the oil and sear the skewers until golden brown and cooked towards inside.

The gravy sauce

2 tablespoons butter

2 tablespoons flour

1/2 cup of the chicken marinade that was retained from the chicken marination.

1 cup water

Chopped fresh coriander

1/2 teaspoon oregano

Using the same pan that you pan seared the skewers add the butter, go in with the flour and mix well with a whisk.

Add the marinade with one cup of water and mix well until smooth. Add the fresh chopped coriander and oregano bring to a boil until thick and set aside.

To make crushed potatoes

1 kg potatoes, peeled and boiled

2 tablespoons butter

Chopped fresh coriander

1 teaspoon oregano

Salt to taste

Method:

In a pot with the boiled potatoes remove any excess liquid, while potatoes are still hot add in the butter, coriander, oregano and salt.

Using a spatula slightly crush the potatoes and you mix then to get the flavours intact. Serve the crushed potatoes with the chicken skewers and pour the gravy sauce on top.