BBQ Chicken Thigh Skewers with Walnut Alabama White Sauce Glekhuri Salata

Blend the walnut white sauce

Combine 150g walnuts, 180ml water, 40ml cider vinegar, 3 tbsp hot sauce, 2 tbsp Dijon mustard, 1 tbsp horseradish, 1 clove of  garlic, 3 tbsp sugar, 1 tsp black pepper and 2 tsp salt in a blender. Blend high for 5-7 minutes until very smooth. With the blender running, stream in 60ml oil to emulsify. Cool over an ice bath, taste and adjust the seasoning.

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Skewer and grill the chicken

Cut the 8 chicken thighs into large chunks and toss with 1 tbsp oil, 2 tbsp of mayonnaise, 1 tsp Dijon mustard, 3 tsp smoked paprika, 2 tsp garlic powder, 4 tsp ground coriander, 3 tsp ground cumin, 2 tsp brown sugar, 1 tsp chilli powder, salt and pepper. Thread onto skewers. Grill or barbecue over medium-high heat, turning occasionally, for 12-15 minutes until charred and cooked through.

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Build the Glekhuri salata

Quarter and slice 1 cucumber, cut 3 tomatoes into wedges and peel and thinly slice the red onion. Toast and crumble 60g walnuts. Peel and finely grate 1 garlic clove and whisk with 2 tbsp red wine vinegar and 2 tbsp olive oil with salt and pepper in a large mixing bowl. Chop the 10g dill, 15g coriander and 15g parsley and toss with the vegetables, the dressing and the walnuts just before serving.

Plate up

Rest the chicken skewers briefly, then serve drizzled with the walnut white sauce and a crack of black pepper, alongside the Glekhuri salata.

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