Ingredients: serves 4
3 tablespoon cooking oil (may use olive oil), 1 1/2 tablespoon red wine vinegar, 1 lime, 1 level teaspoon chili powder (1 level teaspoon
Red Gold or “Strong Steven” hot cherry pepper paste), 1/2 teaspoon quality paprika, 1/2 teaspoon onion powder (1/2 teaspoon onion cream), 1/2 teaspoon garlic powder (1/2 teaspoon garlic cream), About 1 level teaspoon salt, 1 1/3 lb/60 dkg boned chicken breast, 2 tablespoon cooking oil for the roasting
Mix together in a bowl the cooking oil, wine vinegar, limejuice, chili powder (Red Gold or “Strong Steven” hot cherry pepper paste), paprika, onion powder (onion cream), garlic powder (garlic cream) and salt.
Dice the chicken breasts into 3/4”/2 cm cubes and add to the spicy marinade. Cover and refrigerate
overnight so the flavors blend and get soaked up by the meat. The next day, drain the diced meat and pierce them through an oiled skewer. Cook them either in a well-oiled hot skillet or on a rack over a charcoal embers for 10-15 minutes, turning them frequently so they cook evenly. They can also be baked in a medium hot oven, in which case the skewers may be topped with grated cheddar cheese
as well. Serve with a big salad.
Words of Wisdom
You may also skewer bits of pepper and pineapple between the meat.
For those with a hearty appetite, you may also skewer cubes of potato between the meat.
Preparation time: 30 minutes + marinade
Calories per serving: 355 (without side dish)
Skill: Easy to prepare