Piri-Piri Voodoo Chicken Kabobs

Piri Chicken KabobsThe distinct flavor combination of ginger, cilantro, lemon, peppers, onion and garlic cannot be resisted by mere mortals.   The medley of flavors will put a spell on those who partake. They will likely spend their days a zombie-slave to this dish…. Must. Eat. More.

(This is full-flavored, but not hot, dish.  My personal preference is to amp up the sauce to a tongue-tingling level with more peppers)

1. In a food processor add the following and purée:

  • 1 white onion, chunked
  • 3-4″  peeled & sliced fresh ginger root
  • 5 cloves fresh garlic
  • 1 large jalapeno pepper
  • 1/4 C cilantro
  • 1 T salt
  • 1 T freshly cracked black pepper

2. Add the following and mix thoroughly:

  • juice of 1 lemon, freshly squeezed
  • 1/2 C Louisiana-style hot sauce
  • 1/4 C vegetable oil of choice

3. Marinate 3 1/2 – 4 lbs of boneless, skinless chicken chunks for 4-6 hours, or overnight.

4. Make the sauce* by combining the following in a sauce pan:

  • 1/4 C vegetable oil of choice
  • 1/4 C Louisiana-style hot sauce
  • 1/4 C chopped fresh cilantro
  • 1 minced jalapeno, seeds removed
  • 3 cloves minced garlic
  • 2 T minced onion
  • 2 T lemon juice

* If using lean chicken breasts, make a double batch of sauce and divide in half.  Use half to baste with frequently, then discard. Serve with reserved half.

Assemble & Cook
5. Prepare kabobs with onions and peppers cut to appropriate size.  For about 3 1/2 – 4 pounds of chicken, I use:

  • 2 red bell peppers
  • 2 green bell peppers
  • 2 medium purple onions.

6. Grill over direct or semi-direct heat and turn frequently.  If using lean chicken cuts, baste frequently with dedicated basting sauce then discard. Cook to a minimum internal temperature of 165ºF.  Baste liberally with warm, reserved sauce and serve.

Observe those who partake become hypnotized by flavor.  They will do whatever you ask for more Piri-Piri Voodo Chicken Kabobs. Like it? Share your thoughts and spread the word. WORLD DOMINATION CAN BE OURS!

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3 Responses to Piri-Piri Voodoo Chicken Kabobs

  1. griffinsgrub says:

    I’ve made piri-piri wings but never kabobs. How did that never cross my mind. Great idea.

    • Scott says:

      They are soooo good and so easy that way. Usually I make skewers of all the same item so the cook times can be more precise, but mixed kabobs look so much more colorful.

  2. Pingback: Piri Piri Chicken Weekend | MeatFireGood.com

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