PERI-PERI CHICKEN SKEWERS

PERI-PERI CHICKEN SKEWERS

 

WITH CUCUMBER RAITA

 

INGREDIENTS:

{SERVES 6}

500g chicken thighs, deboned and skinned, cut in half lengthways 125ml your favourite peri-peri sauce 8-10 skewers

[Cucumber Raita] 

1 cup full fat plain yoghurt 

1⁄2 cucumber, deseeded, grated and drained

1⁄2 clove fresh garlic, crushed Zest of 1 lemon 

Juice of 1⁄2 lemon 

1⁄2 small onion, grated 

1⁄2 t salt 

1⁄2 t black pepper 

1 t sugar

 

METHOD:

Marinade the chicken in the peri-peri sauce for an hour.

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Griddle and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. Thread 2 pieces of chicken per skewer. Oil the Griddle and fry skewers for about 5-10 minutes a side until cooked through.

[Raita]

Mix all the ingredients together and season to taste.

Serve skewers with Raita or your favourite fresh dipping sauce.

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Medium to maximum heat.

 

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