PERI-PERI CHICKEN SKEWERS
WITH CUCUMBER RAITA
500g chicken thighs, deboned and skinned, cut in half lengthways 125ml your favourite peri-peri sauce 8-10 skewers
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
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.
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.