Espicada Chicken

1/2kg Boneless chicken cubes
2 Capsicum cut into big square
2 Tomatoes cut into big square
1 tsp Garlic paste
1 tsp Meat tenderizer
1 tsp Salt
1 tbsp Soya sauce
1/2 tsp White pepper
2 tbsp Lemon juice
2 tbsp Peri peri sauce
2 tbsp Oil
for Peri Peri Sauce
1 small Onion
4 big ones Red chilies whole
1/2 cup White vinegar
1/2 cup Oil.
1 tsp Garlic
1 tsp Citric acid
1 tbsp Crushed fenugreek seeds
1 tbsp Coriander crushed
2 tbsp Crushed red chili
3 tbsp Lemon juice.

METHOD:

For Chicken:
Cut chicken in 3 inch cubes, slightly flatten, marinate with 1 tsp salt, 2 tbsp lemon juice, 1 tbsp soya sauce, 1 tsp garlic paste, ½ tsp white pepper, 1 tsp meat tenderizer, 2 tbsp peri peri sauce and 2 tbsp oil.

Put on skewers alternating with cubes of tomato and capsicum, cook over a hot grill. Put with a burning coal and drop a little oil.

Cover for 1 minute, serve with rice.

For Peri Peri Sauce
Soak 4 big whole red chilies overnight, now blend with 2 tbsp crushed red chili, ½ cup oil, 3 tbsp lemon juice, 1 tbsp crushed coriander, 1 tsp garlic, 1 small onion, 1 tsp citric acid, ½ cup white vinegar and 1 tbsp crushed fenugreek seeds.

Blend all very well till smooth.