John's Peri Peri Chicken
Serves 4:
Peri Peri Chicken Skewers
1 onion, roughly chopped
4 cloves garlic
1 x birds eye chillies or 2 if you like it hot
1 tbsp white wine vinegar
1 tsp paprika
1 tsp dried oregano
1 tsp sugar
2 tbsp oil
600g chicken breasts, cut into 2 inch pieces
4 wooden skewers
The juice of ½ a lemon
Salt
Slaw
250g cabbage – you can do a mix of red and white if you like – very finely sliced
4 tbsp mayonnaise
1 tbsp white wine vinegar
Salt
Method
1. To make the marinade, chuck the onion, garlic, chillies, vinegar, paprika, oregano, sugar and salt into a mini chopper and blitz into a paste.
2. Place the chicken into a mixing bowl and add the marinade. Mix well. Cover and leave to marinade overnight in the fridge.
3. To cook, pre-heat grill to high. Thread the chicken onto the skewers and brush with oil. Grill for 5-7 minutes a side or until cooked through and tender.
4. Meanwhile to make the slaw, mix the cabbage, mayonnaise, vinegar and salt in a bowl.
5. To serve, pop the kebabs. Squeeze over the lemon and add a little more salt. Serve immediately with slaw.
