Makes: 8-10 large skewers
Prep time: 20 minutes plus marinating time
Cook time: 20 minutes
- ¼ cup Beerenberg peri peri sauce
- 4 garlic cloves, minced
- 1 Tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1kg boneless chicken thigh, cubed (around 3cm cubes)
- 250g Barossa Gourmet chorizo, cut into 1cm rounds
- 1 small, ripe pineapple, peeled and cored and cut into chunks (around 3cm)
- 1 large yellow or red capsicum, deseeded and cut into chunks (around 3cm)
- 1 cup extra Beerenburg peri peri sauce for basting
Chilli, coriander and lime salsa
- 1 garlic clove
- 1 jalapeno pepper or long green chilli, chopped
- 1 small handful coriander leaves, chopped
- 1 small handful mint leaves, chopped
- 1 lime, juiced
- ¼ cup olive oil
- If you are using bamboo skewers, soak them in water overnight to prevent them from burning.
- Place the marinade ingredients into a mixing bowl and add the chicken pieces. Coat the chicken in the marinade. Cover and place in the fridge for at least 2 hours.
- To prepare the skewers, preheat the BBQ and thread the chicken, chorizo, pineapple and capsicum evenly along the skewers, all the way to the end. Brush or spray them with a little oil and place onto the barbecue over low-medium heat. Baste the skewers with the extra peri peri sauce as you turn them. Cook until the chicken is cooked through and they are nicely caramelised.
- To make the salsa, add the garlic, chilli, coriander and mint to a pestle and mortar with a pinch of sea salt. Pound the mix until you form a rough paste. Add the olive oil and ½ of the lime juice and mix until smooth in consistency. Taste and add the rest of the lime juice to taste.
- Serve the skewers drizzled with the salsa or serve it on the side.
Breda is a freelance food content creator, recipe developer and stylist living and working in Sydney. She is passionate about all food that is full of flavour; community, family, heritage and hospitality are at the centre of her food philosophy. She runs Una Mas Creative with her husband, making original and branded content. Check out Breda's Instagram here, and Unamas Creative page here!