Peri-Peri Chicken Skewers with Cucumber Raita

Tags: lunch, griddle

A combination of spicy Peri-Peri Chicken cooked to perfection on the COBB Griddle, served with a cooling and creamy Cucumber Raita to balance out the heat. This dish is a spicy food lover's delight!

Serves 6

Ingredients

•    500g chicken thighs, deboned and skinned, cut in half lengthways 
•    125ml of your favourite peri-peri sauce 
•    8-10 skewers
[Cucumber Raita] 
•    1 cup full fat plain yoghurt 
•    1⁄2 cucumber, deseeded, grated and drained
•    1⁄2 clove fresh garlic, crushed Zest of 1 lemon 
•    Juice of 1⁄2 lemon 
•    1⁄2 small onion, grated 
•    1⁄2 t salt 
•    1⁄2 t black pepper 
•    1 t sugar

Method

Marinade the chicken in the peri-peri sauce for at least an hour.

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Griddle and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. Thread 2 pieces of chicken per skewer. Oil the Griddle and grill skewers for about 5-10 minutes a side until cooked through.
[Raita]
Mix all the ingredients together and season to taste.
Serve skewers with Raita or your favourite fresh dipping sauce.

FUEL: Cobb Compact - 1 CobbleStone | Cobb Premier - 1 CobbleStone or 10 briquettes | Cobb Supreme - 1 CobbleStone or 10 briquettes | Cobb Premier Gas - Medium to maximum heat.