Peri Peri Chicken Kebab | Fakeaway Recipe

9 boneless, skinless chicken thighs.

Peri Peri Sauce:
2 birds-eye red chillies (adjust according to personal taste, the more chillies the hotter it is!)
1 red pepper
1 red onion
juice of one lemon
juice of half a lime
1 tbsp smoked paprika
2 tsp salt
1 tsp black pepper
1 tbsp oregano
1/2 tsp red chilli powder
5 cloves of garlic
4 tbsp malt vinegar
4 cherry tomatoes
50ml water

Garlic yogurt:
2 tbsp fat free natural yogurt
1/2 garlic clove, crushed

To serve: Wholemeal pitta bread

Blitz all the peri peri sauce ingredients together in a food processor until it becomes a smooth paste.  Use this to marinate the chicken and to cook it in.

Pour the marinade over the chicken and leave to marinate over night for best flavour, or at least a few hours.

Use a potato and cut the side of one of the long edges off, so it sits flat. Stick in 3 kebab sticks, in a triangle shape.

I cooked mine in the slow cooker, so trimmed the sticks down to make sure they weren't higher than the lid. You could also cook this in the oven (see notes).

I made one of the sticks a little longer, so I could lean it against the top of the slow cooker, so it slanted to the side. I moved half way through cooking.

Use the 3 kebab sticks to build up the kebab. Thread each marinated chicken mini fillet onto the skewers. Press down firmly to get the kebab shape.

Cook in the slow cooker for 4 hours on low.

Remove from the slow cooker, and then slice down the side of the kebab to get your meat chunks.

Serve with wholemeal pittas and salad.