Best African Piri Piri Kabobs Recipes
AFRICAN PIRI - PIRI KABOBS
For Bergy, hope this is the right piri-piri spice mix. Found this in B H & G and will try it this weekend. Looks wonderful in the picture and sounds great. It will be interesting to see how it works. Will comment after I try it and let you all know.
Provided by Derf2440
Categories Deer
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Peel sweet potatoes, if desired and cut into 1 1/4 inch cubes.
- Cook potatoes in lightly salted boiling water for 5 minutes or until slightly tender.
- Drain, cool slightly.
- Alternately thread the sweet potato, venison or beef and sweet pepper pieces on 4 long metal skewers, leaving a 1/4 inch space between pieces.
- Brush with olive oil and sprinkle generously with piri-piri spice.
- Place kabobs on the lightly oiled rack of the grill directly over medium heat.
- Grill for 25 to 35 minutes or until sweet potatoes are tender, turning occasionally.
PIRI PIRI SAUCE (PORTUGAL, ALGARVE) HOMEMADE
Recipezaar already has 11 recipes for piri piri (sauce, dressing, oil, spice) and 10 recipes using it, so why add another? First, piri piri is in the cuisines of Africa, Portugal, South America and the Caribbean, so there are variations to the ingredients, heat and form. Second, all of the versions currently posted are "quick", i.e., whether the ingredients are raw or cooked, you can prepare them and use them the same day -- this version is the more authentic marinated and pickled version (Warning: from the time you start to make this until the time you can use it is 5 weeks!! I didn't count this in the prep time). Finally, I've had this version, love the taste and know how reliable the recipe source is. With credit to Elisabeth Luard's "The Food of Spain and Portugal: A Regional Celebration", here is piri piri as made in the Algarve ... Recipe provided for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories Peppers
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
- Pack the chiles and peppers into a sterilized jar with the salt.
- Seal and leave for 4 weeks.
- After 4 weeks, put in a food processor, add the vinegar and blend.
- Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
- Enjoy!
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