Piri-Piri Kabobs

Piri-Piri Kabobs Recipe from Angola with Sweet Potatoes and Venison

Region / culture: Angola | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Piri-Piri Kabobs are a delicious and flavorful dish that combines sweet potatoes, venison, and sweet peppers on skewers, grilled to perfection. The piri-piri spice adds a spicy kick to the kabobs, making them a perfect dish for those who enjoy a bit of heat in their meals.

History

Piri-Piri Kabobs have their origins in Portuguese cuisine, where piri-piri sauce is a popular condiment made from African bird's eye chili peppers. The sauce is known for its spicy and tangy flavor, which pairs perfectly with grilled meats and vegetables. The kabobs are a modern twist on traditional piri-piri dishes, combining the heat of the sauce with the sweetness of the sweet potatoes and peppers.

Ingredients

1 lb (454 g) sweet potatoes
1 lb (454 g) boneless venison, cut into 1.5 inch pieces
2 red sweet peppers, cut up
2 tbsp olive oil
2 tbsp purchased/real piri-piri, fresh or in powder form

How to prepare

Peel the sweet potatoes, if desired, and cut them into 1.25-inch cubes.
Cook the potatoes in lightly salted boiling water for 5 minutes or until slightly tender.
Drain and let them cool slightly.
Thread the sweet potato, venison, and sweet pepper pieces alternately onto 4 long metal skewers, leaving a 0.25-inch space between each piece.
Brush the skewers with olive oil and sprinkle them generously with piri-piri spice.
Place the kabobs on the lightly oiled grill rack directly over medium heat.
Grill for 25 to 35 minutes or until the sweet potatoes are tender, turning them occasionally.
Serve the kabobs plain or with rice or fried rice on the side.

Variations

Substitute chicken or tofu for the venison for a different protein option.
Add pineapple or mango chunks to the kabobs for a touch of sweetness.
Use different colored sweet peppers for a more visually appealing dish.

Cooking Tips & Tricks

Make sure to soak the metal skewers in water for at least 30 minutes before threading the ingredients onto them. This will prevent the skewers from burning on the grill.

- Brushing the kabobs with olive oil before grilling will help prevent them from sticking to the grill and will add extra flavor to the dish.

- Be sure to cook the sweet potatoes until they are slightly tender before threading them onto the skewers. This will ensure that they cook evenly on the grill.

Serving Suggestions

Piri-Piri Kabobs can be served plain or with a side of rice or fried rice. They also pair well with a fresh salad or grilled vegetables.

Cooking Techniques

Grilling the kabobs over medium heat ensures that the sweet potatoes cook through without burning. Turning the kabobs occasionally will help them cook evenly on all sides.

Ingredient Substitutions

If you can't find venison, you can use beef or lamb as a substitute. You can also use regular potatoes instead of sweet potatoes if desired.

Make Ahead Tips

You can prepare the kabobs up to a day in advance and store them in the refrigerator until ready to grill. This makes them a great option for entertaining or meal prep.

Presentation Ideas

Serve the Piri-Piri Kabobs on a platter with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color. You can also drizzle them with extra piri-piri sauce for added heat.

Pairing Recommendations

Piri-Piri Kabobs pair well with a light and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio. A cold beer or a fruity cocktail also complements the spicy flavors of the dish.

Storage and Reheating Instructions

Leftover Piri-Piri Kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the kabobs on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Piri-Piri Kabobs contains approximately 300 calories. This makes it a satisfying and nutritious meal option.

Carbohydrates

Each serving of Piri-Piri Kabobs contains approximately 30 grams of carbohydrates. The sweet potatoes and sweet peppers in the dish are rich in complex carbohydrates, which provide a steady source of energy.

Fats

Each serving of Piri-Piri Kabobs contains approximately 10 grams of fat. The olive oil used to brush the kabobs adds healthy monounsaturated fats to the dish.

Proteins

Each serving of Piri-Piri Kabobs contains approximately 25 grams of protein. The venison in the dish is a lean source of protein, which is essential for muscle growth and repair.

Vitamins and minerals

Piri-Piri Kabobs are rich in vitamins and minerals, including vitamin A, vitamin C, and potassium. Sweet potatoes are a great source of vitamin A, which is important for eye health, while sweet peppers are high in vitamin C, which boosts the immune system.

Alergens

Piri-Piri Kabobs contain no common allergens, making them a safe choice for those with food allergies or sensitivities.

Summary

Piri-Piri Kabobs are a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. They are a healthy and flavorful option for a meal.

Summary

Piri-Piri Kabobs are a delicious and nutritious dish that combines sweet potatoes, venison, and sweet peppers on skewers, grilled to perfection. With a spicy kick from the piri-piri spice, these kabobs are sure to be a hit at your next barbecue or dinner party.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Piri-Piri Kabobs. It was a warm summer day, and I was rummaging through an old recipe book that had been passed down to me from my own grandmother. As I flipped through the pages, my eyes landed on a faded, yellowed piece of paper tucked between the pages. It was a handwritten recipe for Piri-Piri Kabobs, a dish I had never heard of before.

Intrigued, I carefully read through the instructions, taking note of the unique blend of spices and flavors that went into the marinade. The recipe called for a mix of garlic, lemon juice, paprika, and of course, the star ingredient - Piri-Piri peppers. I had never tasted Piri-Piri peppers before, but I knew they were known for their fiery heat and bold flavor.

Determined to learn more about this mysterious dish, I set out on a mission to gather all the ingredients I needed to make the Piri-Piri Kabobs. I visited the local market, chatting with the vendors and asking for their advice on where to find the best Piri-Piri peppers. With a bag full of fresh ingredients in hand, I returned home and got to work in the kitchen.

As I chopped, mixed, and marinated the ingredients, the rich aroma of garlic and spices filled the air. I could feel a sense of excitement building within me as I imagined how the flavors would come together in the final dish. After letting the kabobs marinate for a few hours, I threaded them onto skewers and grilled them to perfection.

The moment I took my first bite of the Piri-Piri Kabobs, I knew I had stumbled upon something truly special. The tender chicken was infused with a smoky, spicy flavor that danced on my taste buds. The heat from the Piri-Piri peppers was balanced perfectly by the tangy lemon juice and earthy paprika. It was a symphony of flavors that left me craving more.

I shared the Piri-Piri Kabobs with my family, who were equally impressed by the dish. My grandchildren eagerly asked for seconds, their eyes wide with delight as they savored each mouthful. It was a joy to see them enjoy a dish that had been passed down through generations, connecting us to our family's culinary roots.

Over the years, I have continued to make Piri-Piri Kabobs for special occasions and gatherings with loved ones. Each time I prepare the dish, I am reminded of the sense of curiosity that led me to discover this recipe in the first place. It serves as a reminder that there is always something new and exciting to be found in the world of cooking, if only we are willing to explore and experiment.

As I sit here writing this story, I can't help but smile at the memories that flood back to me with each word. The taste of Piri-Piri Kabobs lingers on my tongue, a testament to the power of a simple recipe to bring joy and connection to those who share it. And so, I am grateful for the curiosity that led me to this dish, and for the many delicious meals and memories that have come from it.