Chicken Kebabs, Mojo Rojo Sauce, Herb Salad

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Let’s Go Motorhomes

800g Diced chicken thigh
1 tsp cumin
2 Garlic cloves, crushed
1 Romero peppers
1 Tsp Dried red chillies
1 Tsp Rose petals
30ml raspberry vinegar
125ml Olive oil
½ bunch parsley
½ bunch basil
½ bunch dill
½ bunch mint
2 Shallots
1 Tbsp Caper berries
1 Lemon juiced
4 tbsp Olive oil

Method:

Skewer your chicken thigh pieces on to your skewer and set to one side
Burn your romero pepper directly on the flame of your bbq until completely blackened. Cover the pepper in a bowl with cling wrap and allow to steam for at least 10 minutes before peeling the skin off.
To make the mojo rojo sauce, add your pepper, rose petals, garlic, chilli, oil and vinegar to your mortar and pestle and grind down to a sauce consistency
To make your herb salad, combine all herbs with sliced shallots and caper berries. Dress with olive oil and lemon juice
Cook your skewers on the bbq and serve with the mojo rojo and salad

Our friends at Wine Selectors suggest pairing this dish with a Riesling.

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