Latest news with #marinade
The Guardian
2 days ago
- The Guardian
How to make piri piri chicken – recipe
A Portuguese dish with its roots firmly in the former colonies of Angola and Mozambique, this fiery, tangy marinade was popularised in Britain by a South African chain and has quickly gone native. These days, you can get piri piri salad dressing, piri piri crisps and even piri piri fish and chips, but you can't beat the original, fresh from the grill. Prep 10 min Marinate 1 hr+Cook 1 hr Serves 4 4 skin-on, bone-in whole chicken legs (ie, thigh and drumstick)Lemon wedges, to serve For the marinade4 garlic cloves 2 tsp flaky salt Juice of ½ lemon For the piri piri sauce2-4 red African or Thai bird's eye chillies, to taste 2 plump garlic cloves 1½ tsp flaky salt Juice of 1 lemon 2 tsp sweet smoked paprika 50ml olive oil, or neutral oil 1 tbsp port, or 1 tsp brown sugar (optional) Traditionally, this would be made with a whole spatchcocked chicken, but I found it hard to source birds small enough to cook through without burning (you could use a guinea fowl instead, if you prefer). Also, because breasts dry out quickly over a high heat, I generally stick with just chicken legs, so swap in breasts or wings if you like. Alternatively, use the same marinade on whole fish (sardines, sea bream, mackerel, etc) or meaty fish fillets (chef Nuno Mendes pairs it with halibut), large prawns, lamb or pork chops, or firm tofu. I'd suggest lightly brushing vegetables with oil and salt before cooking, rather than with the marinade, and serving with the latter as a sauce. If using the chicken legs, buy them bone in for ease of cooking; leave the skin on, too, to insulate them against the heat. If you'd prefer them broken down into drumsticks and thighs, by all means do so, or buy them separately. Either way, put the chicken in a tub or roasting tin just large enough to hold it all in a single layer. Peel the garlic and puree with a garlic crusher, pestle and mortar or the flat of a knife. Mix in the salt and lemon juice, then pour over the meat, turning to ensure it's well coated. Cover and leave at room temperature (unless it's a very hot day) for an hour, or chill for up to four hours. Meanwhile, make the sauce. Fresh piri piri chillies are hard to come by in the UK, though they're sometimes available online, but any fiery ripe (red) variety will do, and I think fresh work better than dried. Exercising caution, or wearing gloves, roughly chop the flesh seeds and all, discarding the stalks. Peel and roughly chop the garlic, then use a pestle and mortar, the back of a heavy knife or a mini chopper to mash together with the chillies and salt. Stir in the lemon juice, then whisk in the paprika and oil. Taste gingerly and add the port, if using, or sugar if you'd like it to be sweeter. Prepare the barbecue, if using. Once it's at cooking temperature (if using a coal barbecue, wait until the coals turn grey), arrange the chicken on a lightly greased grill and cover. Cook for 35 minutes, turning once, then check. Once it's almost done, brush with the piri piri sauce and grill, lid off, for about another 10 minutes, until cooked through. Alternatively, heat the oven to 200C (180C fan)/390F/gas 6 and bake the chicken in a roasting tin or tray for about 35 minutes, until cooked through, basting with its juices occasionally. Heat a griddle pan to medium hot, brush the chicken with the piri piri and grill for a few minutes on each side, until just starting to char. Serve the chicken with chips, rice or bread and tomato salad, with extra lemon wedges and any remaining sauce on the side. Note that it's worth making double the sauce, because in Portugal it's served with all sorts and not just chicken – you can also buy good ready-made versions in Portuguese or some African specialists.
The Guardian
4 days ago
- The Guardian
How to make piri piri chicken – recipe
A Portuguese dish with its roots firmly in the former colonies of Angola and Mozambique, this fiery, tangy marinade was popularised in Britain by a South African chain and has quickly gone native. These days, you can get piri piri salad dressing, piri piri crisps and even piri piri fish and chips, but you can't beat the original, fresh from the grill. Prep 10 min Marinate 1 hr+Cook 1 hr Serves 4 4 skin-on, bone-in whole chicken legs (ie, thigh and drumstick)Lemon wedges, to serve For the marinade4 garlic cloves 2 tsp flaky salt Juice of ½ lemon For the piri piri sauce2-4 red African or Thai bird's eye chillies, to taste 2 plump garlic cloves 1½ tsp flaky salt Juice of 1 lemon 2 tsp sweet smoked paprika 50ml olive oil, or neutral oil 1 tbsp port, or 1 tsp brown sugar (optional) Traditionally, this would be made with a whole spatchcocked chicken, but I found it hard to source birds small enough to cook through without burning (you could use a guinea fowl instead, if you prefer). Also, because breasts dry out quickly over a high heat, I generally stick with just chicken legs, so swap in breasts or wings if you like. Alternatively, use the same marinade on whole fish (sardines, sea bream, mackerel, etc) or meaty fish fillets (chef Nuno Mendes pairs it with halibut), large prawns, lamb or pork chops, or firm tofu. I'd suggest lightly brushing vegetables with oil and salt before cooking, rather than with the marinade, and serving with the latter as a sauce. If using the chicken legs, buy them bone in for ease of cooking; leave the skin on, too, to insulate them against the heat. If you'd prefer them broken down into drumsticks and thighs, by all means do so, or buy them separately. Either way, put the chicken in a tub or roasting tin just large enough to hold it all in a single layer. Peel the garlic and puree with a garlic crusher, pestle and mortar or the flat of a knife. Mix in the salt and lemon juice, then pour over the meat, turning to ensure it's well coated. Cover and leave at room temperature (unless it's a very hot day) for an hour, or chill for up to four hours. Meanwhile, make the sauce. Fresh piri piri chillies are hard to come by in the UK, though they're sometimes available online, but any fiery ripe (red) variety will do, and I think fresh work better than dried. Exercising caution, or wearing gloves, roughly chop the flesh seeds and all, discarding the stalks. Peel and roughly chop the garlic, then use a pestle and mortar, the back of a heavy knife or a mini chopper to mash together with the chillies and salt. Stir in the lemon juice, then whisk in the paprika and oil. Taste gingerly and add the port, if using, or sugar if you'd like it to be sweeter. Prepare the barbecue, if using. Once it's at cooking temperature (if using a coal barbecue, wait until the coals turn grey), arrange the chicken on a lightly greased grill and cover. Cook for 35 minutes, turning once, then check. Once it's almost done, brush with the piri piri sauce and grill, lid off, for about another 10 minutes, until cooked through. Alternatively, heat the oven to 200C (180C fan)/390F/gas 6 and bake the chicken in a roasting tin or tray for about 35 minutes, until cooked through, basting with its juices occasionally. Heat a griddle pan to medium hot, brush the chicken with the piri piri and grill for a few minutes on each side, until just starting to char. Serve the chicken with chips, rice or bread and tomato salad, with extra lemon wedges and any remaining sauce on the side. Note that it's worth making double the sauce, because in Portugal it's served with all sorts and not just chicken – you can also buy good ready-made versions in Portuguese or some African specialists.
Times
12-07-2025
- General
- Times
Three easy BBQ kebab recipes to try this summer
It's barbecue season, so time to fire up the outside grill. Burgers and sausages, yes of course, but skewers look as if you've made far more of an effort, even though they take just minutes to prepare. Two tips before you get started: if using wooden skewers, soak them in water for 20 minutes before adding meat, fish or vegetables to prevent them from burning. And to stop the food from swivelling around on the skewer — annoying as you turn it on the grill — use two for each kebab. Satay udang is one of Singapore's most popular street foods. The prawns are marinated in lime, coconut milk, ginger, chillies and nuts, then grilled on skewers until succulent, almost creamy and slightly sweet, with a hint of heat. Serves 4 • 680g medium prawns, peeled and deveined • 1 tbsp lime juice • 1 tbsp lime zest • 5 macadamia nuts • 3 garlic cloves, peeled and chopped • 3 red bird's eye chillies• 2 shallots, chopped • 1 x 7.5cm piece of ginger, peeled and chopped • 1½ tbsp brown sugar • 1 tsp salt • 3 tbsp peanut oil • 80ml coconut milk • 2 spring onions, ½ cucumber and 4 tbsp pineapple chunks, chopped, to serve 1. In a bowl, combine the prawns, lime juice and zest and mix well. In a food processor blend the nuts, garlic, chillies, shallots, ginger, brown sugar and salt until smooth. 2. Heat the oil in a pan over a high heat. Add the blended paste and cook for 3-4 min, until the oil separates. Stir in the coconut milk then set aside to cool. 3. Add the marinade to the prawns and mix well. Cover and refrigerate for 2-4 hours. 4. Heat a grill to a high heat. Thread the prawns onto skewers and cook for 3-5 min, turning occasionally and basting them with the sauce until charred. 5. Transfer to a serving dish. Serve hot with spring onions, cucumber and pineapple. • The top chefs' recipes for outdoor dining Tavuk sis, or spicy chicken kebabs, are a staple of Turkish cuisine and often served with rice, salad and tzatziki. In this simple yet authentic recipe the chicken thighs are coated in mint, Aleppo pepper and biber salcasi (sweet red pepper paste), which caramelises beautifully when grilled. Serves 4 • 2 tbsp dried mint • 1 tbsp red pepper flakes • 1 tbsp finely chopped thyme • 1 tbsp Aleppo pepper • 1 tsp black pepper • 1 tsp salt • 120ml extra virgin olive oil • 1 tbsp tomato puree• 1 tbsp biber salcasi, or another tbsp of tomato paste • 3-4 boneless, skinless chicken thighs, cut into 2.5cm pieces • Tzatziki and rice, to serve 1. In a large bowl combine all the ingredients except the chicken and mix well, then add the chicken pieces to coat evenly. Cover and set aside at room temperature for 30 min. 2. Heat a grill to a high heat. Thread the chicken onto skewers. Place on the grill and cook for 12 min, turning occasionally, until charred. 3. Transfer to a serving dish. Serve hot with tzatziki and rice. • Tom Kerridge's easy barbecue recipes Often called tikka vegetables, these skewers are popular in northern India, where tandoori cooking originated. Peppers, onions, tomatoes, mushrooms and paneer (Indian cheese), marinated in yoghurt and spices, are grilled or roasted in a tandoor oven. Serves 4-6 • For the marinade:• 225g plain yoghurt • 1 x 2.5cm piece of fresh ginger, grated • 2 garlic cloves, minced • 15g mint leaves, finely chopped • 1 tbsp lemon juice • 1 tbsp vegetable oil • 1 tsp each of garam masala, ground cumin, ground turmeric, Kashmiri red chilli powder (or paprika) and salt• For the vegetables:• 2 red and 2 green peppers, cut into 2.5cm squares • 2 onions, cut into 2.5cm cubes • 225g cherry tomatoes • 450g button mushrooms• 300g paneer, cut into 2.5cm cubes • Chutney, grilled naan and raita, to serve 1. In a large bowl whisk together the marinade ingredients. Add the vegetables and paneer and coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight. 2. Heat a grill to a medium-high heat. Thread the vegetables and paneer onto skewers, alternating between different vegetables. Grill until soft and slightly charred (10-15 min). 3. Remove from the grill and rest for 5 min. Serve hot with chutney, naan and from Barbecue: Smoked & Grilled Recipes from Across the Globe by Hugh Mangum and Shana Liebman (Phaidon £34.95). To order a copy go to Free UK standard P&P on orders over £25. Special discount available for Times+ members
The Guardian
16-06-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for tandoori chicken skewers with coriander chutney
I've been on a quest for the perfect tandoori marinade (without the E numbers or red food colouring) for years, and tweak my recipe on every repeat. This one is easily my favourite so far: the cloves lend a wonderful smokiness, and if you can pop the chicken in the marinade in the morning, it will have taken on an amazing depth of flavour by the evening. This would work just as well on a barbecue – just scale up the amount of chicken and the marinade ingredients as needed. You will need four large metal or bamboo skewers (if using the latter, soak them in water for half an hour first). Serve with flatbreads or naan, and shredded lettuce, if you wish. Prep 15 min Marinate 1 hr Cook 10 min Serves 2 275g chicken breast chunks, or 2 chicken breasts cut into 2½cm cubesFlatbreads or naan, to serve (optional)Shredded lettuce, to serve (optional) For the marinade2 garlic cloves, peeled and grated2½cm piece fresh ginger, peeled and gratedJuice and finely grated zest of ½ lemon1 generous tsp ground cumin ½ tsp ground turmeric 1 generous tsp smoked paprika ¼ tsp ground cloves 1 tsp chilli flakes 1 tsp flaky sea salt 40g greek yoghurt1 tbsp neutral or olive oilFor the coriander chutney30g coriander, leaves and stalks10g mint leaves1 large green chilli, stalk discarded, seeds and pith removed if you want less heat25ml neutral or olive oilJuice of ½ lime1 tsp flaky sea salt 50g yoghurt Mix all the marinade ingredients in a large bowl. Add the chicken pieces, mix well to coat, then cover and refrigerate for at least an hour. Meanwhile, blitz all the ingredients for the chutney except the yoghurt in a food processor, until roughly chopped. Add the yoghurt and quickly blitz again to a smooth sauce. Taste and adjust the salt as needed, and set aside. When you're ready to cook, put a griddle pan on a high heat. Thread the chicken pieces on to four skewers, then cook on a very high heat for three minutes on each side, until cooked through. To check, cut into a piece of chicken: if need be, cook the skewers for another minute on each side. If you don't have skewers, cook the chicken in a single layer in a searingly hot frying pan for the same amount of time, flipping the pieces over as required – this is a bit more fiddly than turning skewers, though. Leave the cooked chicken to rest for three or four minutes, then serve hot with the chutney alongside, or wrap in flatbreads with shredded lettuce, if you wish.
Telegraph
27-05-2025
- General
- Telegraph
Paprika pork skewers
These irresistible meaty skewers are always popular. Tender chunks of pork belly are marinated in garlic, rosemary and two types of paprika to delicious effect. But the real game-changer is the glaze – a brilliant mix of sweet honey and tangy sherry vinegar that is poured over the skewers before serving. Overview Prep time 15 mins Cook time 5 mins Serves 12 skewers Ingredients 650g pork belly strips, about 2-3cm thick For the marinade 2 tsp hot smoked paprika 2 tsp paprika 2 garlic cloves, finely grated 2 sprigs of rosemary, leaves stripped and finely chopped 2 tbsp light olive oil For the glaze 3 tbsp honey 3 tbsp sherry vinegar 1 tbsp finely chopped parsley
