Peri Peri Chicken Skewers with Flatbreads
Spicy and super tender, these chargrilled skewers are served with a smoky mayo and warm flatbreads for scooping everything up in.
PERI PERI SAUCE
2 long red chillies, roughly chopped, seeds left in for a spicy version
3 cloves garlic, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon brown sugar or honey
1½ teaspoons smoked paprika
1 teaspoon sea salt
2 teaspoons dried oregano
CHICKEN
800 grams boneless, skinless chicken thighs
TO SERVE
½ cup good-quality egg mayonnaise
1 teaspoon smoked paprika
1 clove garlic, crushed
sea salt and ground pepper
4 flatbreads, warmed
EQUIPMENT: Metal or wooden skewers. Any size is suitable.
PERI PERI SAUCE: Place all the ingredients in a small food processor and blitz until finely chopped. Tip into a large bowl.
CHICKEN: Cut the chicken into large, bite-sized pieces and add to the sauce, turning to coat well. Marinate for at least 1 hour and up to 24 hours. Cover and chill if marinating ahead.
Preheat a barbecue to medium. Thread the chicken onto skewers and cook on a flat plate or grill for about 6 minutes each side, until golden, lightly charred in places and fully cooked through. Transfer to a plate and rest for 2 minutes.
