Espetadas de Frango — Chicken Skewers with Angolan Chili
The Quirky Foodster Team
Ingredients
- Boneless chicken thighs, cut into cubes — 600 g (1.3 lb)
- Garlic cloves, minced — 3
- Lemon, juiced — 1
- Vegetable oil — 2 tbsp
- Piri-piri (gindungo) chillies, finely chopped, to taste — 1-2
- Paprika — 1 tsp
- Salt and pepper, — to taste
- Wooden or metal skewers
Method
- In a bowl, combine the garlic, lemon juice, oil, chilli, paprika, salt and pepper to make a marinade.
- Add the chicken cubes and toss well to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.
- If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
- Thread the marinated chicken pieces onto the skewers.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is charred at the edges and cooked through.
- Serve hot, straight off the skewer.
Introduction: A favourite at street stalls, football matches and family barbecues, these grilled chicken skewers are marinated with garlic, lemon and gindungo chilli before being cooked over open flame, delivering a smoky, spicy bite that’s easy to eat on the move.
Cultural Background: A favourite at street stalls, football matches and family barbecues, these grilled chicken skewers are marinated with garlic, lemon and gindungo chilli before being cooked over open flame, delivering a smoky, spicy bite that’s easy to eat on the move.
Tips: Marinate for at least an hour — longer marinating deepens the flavour considerably. Don’t overcrowd the pieces on the skewer, so heat can reach all sides evenly. Serve with a wedge of lemon and warm bread for a complete street-food-style meal.
Variations: Add chunks of bell pepper and onion between the chicken pieces for colour and flavour. Use chicken breast for a leaner version, watching cooking time closely to avoid drying out. Increase chilli quantity for a fierier street-stall-style version.
Vegetarian/Vegan: Not applicable in its traditional form; the dish is defined by grilled chicken.
Storage: Refrigerate cooked skewers in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over medium heat, or in an oven at 180°C (350°F) for 8-10 minutes, until warmed through.
Nutrition: Per serving (approx.): 280 kcal, 28 g protein, 3 g carbohydrates, 17 g fat, 0.5 g fibre.
FAQs:
Q: Can I use chicken breast instead of thighs?
A: Yes, though thighs stay juicier on the grill; if using breast, watch cooking time closely to avoid drying out.
Q: How spicy are these skewers traditionally?
A: Quite spicy by default, though the chilli quantity can easily be adjusted to taste.
Q: Can these be cooked indoors?
A: Yes, a stovetop grill pan works well if an outdoor grill isn’t available.
- Boneless chicken thighs, cut into cubes — 600 g (1.3 lb)
- Garlic cloves, minced — 3
- Lemon, juiced — 1
- Vegetable oil — 2 tbsp
- Piri-piri (gindungo) chillies, finely chopped, to taste — 1-2
- Paprika — 1 tsp
- Salt and pepper, — to taste
- Wooden or metal skewers
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