Piri Pirishoot Chicken Skewers Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1-inch cubes. Pat dry with paper towels.

In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine.

Add chicken cubes to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

If using wooden skewers, soak them in water for 20–30 minutes before threading to prevent burning.

Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking (about 3–5 pieces per skewer depending on size).

Roughly chop the fresh chiles (remove seeds for less heat) and combine in a blender or small food processor with 1/2 cup roasted red bell pepper, 2 tbs tomato paste, 1 tbs brown sugar, 2 tbs apple cider vinegar, 1 tbs soy sauce, 1 tsp smoked paprika, 1/4 cup water and 1/2 tsp salt.

Blend until smooth. Transfer to a small saucepan and simmer over medium-low heat for 6–8 minutes, stirring occasionally, until slightly reduced and glossy.

Stir in 1 tbs butter at the end to round the flavors and set glaze aside. Reserve 2 tbs of glaze for the piri-piri dip and 2 tbs for brushing during finishing (or more if desired).

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Oil grates lightly.

Place chicken skewers on the grill and cook for 3–4 minutes per side, turning once, until nicely charred and internal temperature reaches 165°F (74°C).

During the last 2 minutes of cooking, brush the top side of the skewers with the reserved piri-piri glaze, turn and brush the other side once more. Allow glaze to caramelize but not burn.

Remove skewers from the grill and let rest 3 minutes before serving.

In a small bowl combine 1/2 cup Greek yogurt, 2 tbs mayonnaise, 2 tbs of the prepared piri-piri glaze, 1 tsp lemon juice and 1/4 tsp salt. Whisk until smooth.

Taste and adjust seasoning—add more glaze for heat or a pinch more salt if needed. Chill until ready to serve.

In a small bowl combine 1/4 cup finely chopped raw cashews, 1/4 cup finely chopped parsley, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp olive oil and 1/4 tsp salt.

Mix until evenly distributed. Set aside to sprinkle over finished skewers or lettuce cups for texture and brightness.

In a mixing bowl toss together 3 cups thinly sliced Napa cabbage, 1/2 cup shredded carrot and 2 sliced green onions.

In a small bowl whisk 2 tbs rice vinegar, 1 tsp sesame oil, 1 tsp soy sauce and 1 tsp honey until combined. Pour over the vegetables, add 1 tsp sesame seeds and 1/4 tsp salt; toss to coat.

Let slaw sit at least 10 minutes to soften and marry flavors; refrigerate if making ahead.

Arrange butter lettuce leaves on a platter. Place a spoonful of Napa cabbage slaw into each leaf.

Slide a rested chicken skewer piece(s) off the skewer into each lettuce cup or serve whole skewers alongside for guests to build their own.

Drizzle or serve piri-piri dip on the side, sprinkle cashew gremolata over the chicken, and garnish with cilantro and toasted sesame seeds as desired. Serve with lime wedges for squeezing.