Chicken, courgette and sage spiedini with roasted red pepper aioli

These chicken, courgette and sage skewers make the perfect dinner party appetisers. Serve warm with a roasted red pepper aioli dip.

Ingredients

For the roasted red pepper aioli.

1 red pepper

2 cloves of garlic

4 tbsp of good quality mayonnaise

For the spiedini

1 pack of Sutton Hoo Chicken mini fillets

1 x courgette

2 tbsp of lemon juice

1 garlic clove, crushed

1 tsp of sea salt

Grind of black pepper

4 tbsp of olive oil

20 sage leaves

20 wooden skewers pre soaked in cold water.

Method

For the aioli, grill the red pepper until charred, then peel and remove seeds. Place in a blender and blitz until you have a smooth puree along with the crushed garlic.

Add this to the mayonnaise and stir well and leave to rest at room temperature.

For the spiedini, cut the fillets down the centre long ways and then cut across at 2 cm intervals. Toss the chicken with the lemon juice, the crushed garlic and black pepper and the olive oil.

Using a potato peeler, cut long strips off the courgette and cut these at 2 cm intervals. It is important to make the courgete slices as thin as possible so that they bend when skewering the spiedini.

Place a 2 cm piece of courgette on a chopping board, then place a piece of chicken on top followed by a sage leaf. Take a skewer and piece it through one end of the courgette, chicken and sage leaf and then back through the sage, chicken and courgette, as if you are threading it on the skewer.

Repeat with the rest of the ingredients. Preheat  a ridged cast iron griddle pan and grill the skewers for 5 minutes on each side. Serve warm or at room temperature.

Serve these along side the red pepper aioli.