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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!!!

READY IN
40 minutes
PREP TIME
30 minutes
COOKING TIME
10 minutes
SERVES
4 Servings

Print Recipe
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.

Other Notes: Checkout for more recipes here https://www.spanishpassionfoods.co.uk/recipe/

Recipe Cuisine: Spanish

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