Espetada de Frango
The Quirky Foodster Team
Ingredients
- Chicken thigh, cut into cubes — 600 g (1.3 lb)
- Garlic, minced — 3 cloves
- Piri-piri chillies, chopped — 2
- Oil — 2 tbsp
- Lemon juice — 1 tbsp
- Salt — to taste
Method
- Combine the chicken cubes with garlic, chilli, oil, lemon juice and salt, and let marinate for at least 30 minutes.
- Thread the chicken onto skewers.
- Grill over hot charcoal (or a hot grill pan), turning occasionally, for 10–12 minutes until charred outside and cooked through.
- Serve hot.
Introduction: Skewers of marinated chicken grilled over open flame, a popular street food found at markets and roadside stands across Mozambique.
Cultural Background: Grilled chicken skewers reflect Mozambique’s love of flame-grilled meat, often seasoned with the same piri-piri and garlic flavours found in the country’s more elaborate dishes, sold as a quick, satisfying street snack.
Tips: Marinate for as long as possible, even a few hours, for the deepest flavour. Don’t overcrowd the skewers — leave a little space between pieces for even charring.
Variations: Use beef or shrimp in place of chicken for a variation. Serve with a side of xima or bread.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or briefly under a hot grill.
Nutrition: Per serving (approx.): 260 kcal, 26 g protein, 14 g fat, 3 g carbohydrate.
FAQs:
Q: Can this be cooked indoors?
A: Yes, a hot grill pan or broiler can approximate the charcoal-grilled
Q: How spicy are these skewers?
A: Moderately spicy by default, adjustable by controlling the
- Chicken thigh, cut into cubes — 600 g (1.3 lb)
- Garlic, minced — 3 cloves
- Piri-piri chillies, chopped — 2
- Oil — 2 tbsp
- Lemon juice — 1 tbsp
- Salt — to taste
Please log in to leave a comment.