- Put the olive oil, lemon, smoked paprika, garlic granules and a pinch of salt into a mixing bowl and whisk together. Chuck in the chicken and padron peppers and mix well. Cover and leave to marinade for 20 minutes.
- Heat the grill to high and skewer the chicken and padron peppers. Alternate them to get 2 peppers per skewer in between the chicken. Place onto a grill rack and grill for 4-6 minute a side or until the chicken is cooked through.
- Meanwhile, mix the maple syrup and pomegranate molasses together with a pinch of salt.
- To serve, pile the kebabs onto a plate and drizzle over some of the maple and pomegranate sauce. Serve immediately with the remaining sauce at the table.
2 tbsp olive oil
The juice of a lemon
1 ½ tsp smoked paprika
1 tsp garlic granules
500g boneless skinless chicken thigh fillets, cut into 1 inch pieces
8 padron peppers
2 tbsp maple syrup
2 tbsp pomegranate
4 wooden skewers soaked in water for 10 minutes