Peri Peri Chicken Kebabs

Peri Peri Chicken Kebabs

Adapted from Jamie’s 30-Minute Meals

Ingredients

Serves 6

2 lbs / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks

½ cup white vinegar

Juice of 2 lemons

¼ cup olive oil

2 cloves of garlic, crushed

1 shallot (or small onion), thinly sliced

½ teaspoon cayenne pepper

2 teaspoons paprika

1 teaspoon oregano

2 to 3 teaspoons chili powder (depending on hot you want it)

1 ½ teaspoons fine grain sea salt

Ground black pepper to taste

Directions

In a small bowl combine white vinegar, lemon juice, olive oil, cayenne pepper, sea salt, garlic, shallot, paprika, oregano, chili powder and black pepper.

In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).

Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes.

Heat a grill or a grill pan to medium heat (if you’re using an outdoor grill lightly oil the grill grates).

Grill the chicken kebabs, until golden brown and cooked through, about 8 to 10 minutes turning regularly, until juices run clear.

Transfer kebabs to a platter, top with some fresh chopped parsley and serve.