African Piri Piri Kabobs Recipes

PIRI PIRI CHICKEN

Piri Piri Chicken image

Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.

Provided by Buckwheat Queen

Categories World Cuisine Recipes African

Time 5h5m

Yield 2

Number Of Ingredients 10

Ingredients

10 African bird's eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2 limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 chicken breast, cut in half
2 chicken leg quarters with skin

Steps:

Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g

PERI PERI AFRICAN CHICKEN

Peri Peri African Chicken image

This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!

Provided by UKNO1CHEF

Categories World Cuisine Recipes African

Time 3h20m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 ½ teaspoons chopped fresh ginger
1 ½ teaspoons salt
4 bone-in chicken breast halves

Steps:

In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
Preheat a grill for medium heat.
Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 12.1 g, Cholesterol 126.6 mg, Fat 13.3 g, Fiber 4.2 g, Protein 46.8 g, SaturatedFat 3.6 g, Sodium 1022.6 mg, Sugar 2.5 g

AFRICAN PIRI - PIRI KABOBS

African Piri - Piri Kabobs image

For Bergy, hope this is the right piri-piri spice mix. Found this in B H & G and will try it this weekend. Looks wonderful in the picture and sounds great. It will be interesting to see how it works. Will comment after I try it and let you all know.

Provided by Derf2440

Categories Deer

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb sweet potato
1 lb boneless venison, cut into 1 1/2 inch pieces (I will use beef)
2 red sweet peppers, cut up
2 tablespoons olive oil
2 tablespoons purchased piri-piri, spice (or make your own with this recipe)
1 1/2 teaspoons paprika
1 teaspoon dried oregano, crushed
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground piri-piri pepper or 1/2 teaspoon ground red pepper

Steps:

Peel sweet potatoes, if desired and cut into 1 1/4 inch cubes.
Cook potatoes in lightly salted boiling water for 5 minutes or until slightly tender.
Drain, cool slightly.
Alternately thread the sweet potato, venison or beef and sweet pepper pieces on 4 long metal skewers, leaving a 1/4 inch space between pieces.
Brush with olive oil and sprinkle generously with piri-piri spice.
Place kabobs on the lightly oiled rack of the grill directly over medium heat.
Grill for 25 to 35 minutes or until sweet potatoes are tender, turning occasionally.

PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE

Piri Piri Sauce (Portugal, Algarve) Homemade image

Recipezaar already has 11 recipes for piri piri (sauce, dressing, oil, spice) and 10 recipes using it, so why add another? First, piri piri is in the cuisines of Africa, Portugal, South America and the Caribbean, so there are variations to the ingredients, heat and form. Second, all of the versions currently posted are "quick", i.e., whether the ingredients are raw or cooked, you can prepare them and use them the same day -- this version is the more authentic marinated and pickled version (Warning: from the time you start to make this until the time you can use it is 5 weeks!! I didn't count this in the prep time). Finally, I've had this version, love the taste and know how reliable the recipe source is. With credit to Elisabeth Luard's "The Food of Spain and Portugal: A Regional Celebration", here is piri piri as made in the Algarve ... Recipe provided for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories Peppers

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 4

Ingredients

8 ounces hot red chili peppers, fresh, seeds and veins removed, roughly sliced
8 ounces mild red peppers, seeded and roughly sliced
1/4 cup coarse salt
2/3 cup white wine vinegar

Steps:

For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
Pack the chiles and peppers into a sterilized jar with the salt.
Seal and leave for 4 weeks.
After 4 weeks, put in a food processor, add the vinegar and blend.
Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
Enjoy!

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