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Lion Original Piri Piri Sauce

  • Course Type: Main Course
  • Serves: 2
  • Cooking Time: 30 minutes
Dietary Type / Allergen Information
Nut Free lrg
Nut Free
Soy free lrg
Soya Free
Egg free
Egg Free
P10652 AAK 126 Piri Piri Chicken Kebab Header Lion
  • 4tbs Lion Original Piri Piri Hot Sauce
  • 200g Greek yogurt
  • 500g skinless boneless chicken thighs cut in half
  • 3 cloves garlic
  • 1 red onion finely sliced
  • 4 metal skewers
  • 4tbs chopped fresh coriander
  • ¼ red cabbage shredded
  • 2 flatbreads (wheat)
  1. Place the Lion Original Piri Piri Hot Sauce, garlic and yoghurt in a bowl and mix well.

  2. Add the chicken and coat well. Cover with film and place in the fridge for at least 8hrs to marinate (or leave overnight).

  3. After marinating take the chicken thighs make 2 kebabs using 2 metal skewers.

  4. Place the kebabs on a hot BBQ and cook for about 4 minutes before you turn them. Continue to cook for another 6-8 minutes, turning as required.

  5. Ensure the centre of the meat is no longer pink and use a thermometer to check they are fully cooked.

  6. Serve on a flatbread with coriander leaves and shredded red cabbage, along with and some Lion Garlic Mayo or Lion Yoghurt & Mint Dressing.

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