Chicken Kebabs, Mojo Rojo Sauce, Herb Salad
Mike ReidIngredients:
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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