Peruvian Chicken Anticuchos, Green Mojo Sauce, Corn Tortilla Crisps.

These tasty little chicks on sticks are very popular street food all over South America, similar in style to Japanese Yakitori - influenced by Japanese migrants in the nineteenth century who migrated to work in forests and gardens of the rich. These skewers are very moreish and are perfectly matched with our Mediterranean Lemon Beer - the only problem being one is never enough!!!

INGREDIENTS TO GET READY

500g x Skinless Chicken Thighs cut into 3

Marinade

100ml x Harrisa Sauce

1x Clove Garlic

1x Pinch Ground Cumin

40ml x Mountain Honey

20mlx Soy Sauce.

Place all ingredients in a blender and blitz until smooth.

Green Mojo

1 x Green Pepper (Diced and De-Seeded)

1x Green Chilli

2 x Clove Garlic

20g Coriander

100ml x Garlic Oil

Juice of 1/2 Lemon

3 x Slices White Bread (Remove Crusts)

Salt & Pepper to taste

Place all ingredients in a blender and blitz till smooth.

Tortilla Crisps

Take two corn tortillas and cut each into 16 segments, fry in hot oil 180c until golden brown.

PUT IT TOGETHER

1. Combine the diced chicken with the marinade and place in a bowl cover with clingfilm and allow to marinate for at least 2hours or even better, overnight.

2. Preheat the BBQ or Chargrill pan. Thread the chicken thighs onto your skewers, cook the skewers for four to five minutes on each side until cooked through do not allow to burn.