- Peri Peri Chicken Skewers.jpg (29.17 KiB) Viewed 332 times
Ready in: 50 minutes + chilling time
Serves: 4
No nutritional information available.
Ingredients
- 750g (1lb 10oz) skinless and boneless chicken thigh fillets, cut into chunks
- 2 tbsp freshly grated root ginger
- 2 tbsp lemon juice
- 2 tbsp freshly chopped flat-leaf parsley
- 2 garlic cloves, crushed
- 1 tsp dried chilli flakes
- 1 large red pepper, deseeded and cut into chunks the same size as the chicken pieces
- 750g (1lb 10oz) sweet potatoes, peeled and cut into wedges
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and freshly ground black pepper
- Lemon wedges to garnish
Method
1. Place the chicken, ginger, lemon juice, parsley, garlic and chilli in a large zip-lock freezer bag. Chill for 4 hours.
2. Thread the marinated chicken pieces and pepper chunks onto eight wooden skewers (soak the skewers in cold water for 20 minutes beforehand to prevent them burning on the barbecue). Cover and chill.
3. Toss the sweet potato wedges in the oil and paprika and season with salt and freshly ground black pepper. Barbecue over a medium heat for 12 - 15 minutes, turning occasionally, until charred and tender. Remove, cover and keep warm.
4. Barbecue the chicken skewers for 8 - 10 minutes, turning, until cooked through and charred in places. Serve the chicken skewers with the sweet potato wedges, garnished with the lemon wedges.
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