African Piri Piri Kabobs Food

PERI PERI AFRICAN CHICKEN

Peri Peri African Chicken image

This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!

Provided by UKNO1CHEF

Categories World Cuisine Recipes African

Time 3h20m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 ½ teaspoons chopped fresh ginger
1 ½ teaspoons salt
4 bone-in chicken breast halves

Steps:

In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
Preheat a grill for medium heat.
Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 12.1 g, Cholesterol 126.6 mg, Fat 13.3 g, Fiber 4.2 g, Protein 46.8 g, SaturatedFat 3.6 g, Sodium 1022.6 mg, Sugar 2.5 g

GRILLED CHICKEN SKEWERS PERI-PERI

Grilled Chicken Skewers Peri-Peri image

These chicken kebabs, feating the zing of portuguese "peri-peri" or hot pepper sauce, are known as sosaties in South Africa. Recipe is from a news paper article about South African BBQ's

Provided by WeekendWarrior

Categories Chicken Breast

Time 40m

Yield 16 skewers, 8 serving(s)

Number Of Ingredients 9

Ingredients

16 bamboo skewers, soaked in water for 30 minutes
4 boneless skinless chicken breasts
2 cups bell peppers, cut into squares
1/2 cup red onion, cut into cubes
1/2 cup bottled hot sauce (peri-peri sauce)
1/4 cup butter, melted
1/4 cup lemon juice
2 teaspoons garlic, minced
salt and pepper

Steps:

Cut each chicken breats into 1-inch strips; thread strips alternately onto skewers with peppers and onions.
Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl.
Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper.
Grill 4 to 5 minutes on each side or until chicken is cooked through and lightly charred.
Remove from grill and brush liberally with reserved sauce.

Nutrition Facts : Calories 131.9, Fat 6.6, SaturatedFat 3.9, Cholesterol 49.5, Sodium 453.5, Carbohydrate 3.9, Fiber 0.9, Sugar 1.7, Protein 14.2

HOW TO MAKE PIRI- PIRI SAUCE

How to Make Piri- Piri Sauce image

Piri-Piri Sauce is a blend of African bird's eye chili that is mostly grown in African countries. It is sour, a little sweet and slightly salty- making it a really complex and versatile sauce that you can use on almost anything.

Provided by Imma

Categories Condiment

Time 10m

Number Of Ingredients 13

Ingredients

½ medium red pepper
2-3 jalapeno peppers, (fresh, coarsely chopped, seeds removed)
6 chili pepper, (fresh, coarsely chopped)
5-6 cloves garlic
4 large basil leaves
1-2 tablespoon fresh oregano
¼ cup onions, (chopped)
1 cup olive oil
1 tablespoon smoked paprika
Lemon juice, (adjust to taste)
1½ teaspoon salt, (to taste)
1 teaspoon black pepper, (freshly ground)
¼ cup dark vinegar, (optional)

Steps:

Blend red pepper, jalapeno, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil to facilitate blending. Then mix in smoked paprika, lemon juice, black or white pepper, and vinegar. Adjust for salt and seasoning. Refrigerate and use when ready.

Nutrition Facts : ServingSize 2 tablespoons, Calories 264 kcal, Carbohydrate 6 g, Protein 1 g, Fat 27 g, SaturatedFat 4 g, Sodium 441 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 23 g

PIRI PIRI SAUCE

Piri Piri Sauce image

Provided by Food Network

Categories condiment

Yield 3 cups

Number Of Ingredients 7

Ingredients

8 turns freshly ground pepper
1 tablespoon minced garlic
1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt

Steps:

Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.