Piri Piri Chicken Skewers Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1-inch cubes. Place cubes in a bowl.

Marinade

Add 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper to the chicken. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Skewer

If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread marinated chicken onto 8 skewers, leaving a little space between pieces for even cooking.

Cook

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill with oil. Grill skewers 3–4 minutes per side until internal temperature reaches 165°F (74°C) and edges are lightly charred. Reserve for glazing.

In a small saucepan, heat 1 tbsp vegetable oil over medium heat. Add 2 minced garlic cloves and 1 tsp minced ginger; sauté briefly until fragrant, about 30 seconds.

Add 1/4 cup tomato paste, 2 tbsp red wine vinegar, 2 tbsp brown sugar, 1 tbsp hot chili paste (or piri piri paste) and 1 tbsp soy sauce. Stir to combine, bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Taste and adjust salt or heat. Remove from heat and let cool slightly.

Brush glaze generously over the cooked skewers, then return skewers to the grill for 30–60 seconds per side to set the glaze. Keep some glaze aside to serve if desired.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt, 1 tbsp lemon juice, 1 tsp piri piri sauce, 1/2 minced garlic clove and 1/4 tsp salt until smooth. Chill until ready to serve.

Pat butter lettuce leaves dry and arrange on a serving platter. If desired, lightly brush leaves with 1 tsp olive oil and season with a pinch of salt. Keep chilled until serving.

To assemble: place a glazed chicken skewer into a butter lettuce leaf, slide off chicken pieces into the cup, add a drizzle of reserved glaze or a spoonful of Piri Piri Dip, sprinkle cashew gremolata, and serve with a side of slaw.

Combine 1/2 cup finely chopped roasted cashews, 1/4 cup finely chopped flat-leaf parsley, 1 tsp lemon zest, 1/2 minced garlic clove, 1 tsp olive oil and 1/4 tsp salt in a small bowl. Stir to combine. Taste and adjust lemon or salt. Refrigerate until use.

In a large bowl combine 3 cups thinly sliced napa cabbage, 1/2 cup julienned carrot and 2 tbsp sliced scallions.

In a small bowl whisk together 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp honey and 1/4 tsp salt. Pour dressing over cabbage mixture and toss to coat. Let sit 10 minutes to meld flavors before serving.