Preparation: 10 min
Standing: 30 min
Cooking: 15 min
30 ml (2 T) red wine vinegar
juice of ½ lemon
4 red chillies, chopped
3 garlic cloves, peeled
2 ml (½ t) chilli powder
5 ml (1 t) paprika
10 ml (2 t) salt
125ml (½ c) olive oil
8 chicken breasts fillets, cut into strips
1 can (410 g) chickpeas, drained
1 can (400 g) artichoke hearts, drained
1 bunch mint, chopped
1 Peri-peri sauce: In a blender, purée the vinegar, lemon juice, chillies, garlic, chilli powder, paprika and salt to form a smooth paste. With the motor running, gradually add the oil.
2 Chicken: In a large non-metal bowl, toss the chicken with ½ the peri-peri sauce and to coat. Cover and refrigerate for at least 30 minutes. Thread the chicken pieces onto skewers.
3 Preheat a pan over medium heat. Cook the chicken skewers, turning as needed and basting often with leftover peri-peri sauce, for 12 minutes or until the chicken is cooked through and lightly charred in places. Remove from the pan.
4 Add the chickpeas and artichokes to the pan and heat. Just before serving stir in the chopped mint.
5 Arrange the chicken skewers on a platter. Serve with the chickpeas and artichokes, a green salad, flatbreads and a sauce of your choice.