"Piri Piri Chicken" and "Beef Kabobs" from Honest Portuguese

piri piri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can control spice levels and ingredients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried herbs

Cilantro provides a fresh flavor while dried herbs are more economical.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable than breasts.

Cut the sirloin steak into 1.5-inch cubes.

Take a 1-gallon ziplock bag and add the cubed steak.

Add minced garlic to the bag.

Add 4-5 crushed bay leaves to the bag.

Pour in 1/2 cup of Carlo Rossi burgundy wine.

Add 1/4 cup of Portuguese olive oil.

Season with salt, ground pepper, and paprika.

Add a whole clove of garlic to the bag.

Remove air from the bag and mix the ingredients.

Marinate the steak in the fridge for 4-6 hours, preferably overnight.

After marinating, soak skewers in water to prevent burning.

Assemble shish kebabs by alternating pieces of meat, green pepper, and tomato on the skewers.

Prepare the chicken by placing it breast side down on a cutting board.

Use kitchen shears to cut out the backbone of the chicken.

Remove any excess fat from the chicken.

Place the chicken in a 2.5-gallon ziplock bag.

Add approximately 1-1.5 cups of peri-peri sauce to the bag.

Add 4-5 crushed bay leaves to the bag.

Add 2 cloves of garlic, pounded down, to the bag.

Add about 1/8 cup of olive oil to the bag.

Remove air from the bag and mix the marinade around the chicken.

Marinate the chicken in the fridge for up to 10 hours, preferably overnight.

Preheat the grill.

Grill the shish kebabs for about 40-45 minutes.

Grill the chicken for about 1 hour and 15 minutes.

Check for doneness by looking for wilting tomatoes and cooked peppers on the kebabs.

Let the chicken rest for 10-15 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level: