Categories: Grilling
Ingredients
- 1 small red bell pepper, chopped
- 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
- 1 small shallot, chopped
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp paprika
- 2 garlic cloves, crushed
- 2 piri piri chilies, stemmed
- 1 1/2 tsp dried oregano
- 1 tbsp kosher salt
- 1 1/4 lb. chicken breasts, cut into 1-inch pieces
- Canola oil, for brushing
- 1 lb. shishito peppers
- 16 small wooden skewers, soaked in water 30 minutes
Directions
-
Place bell pepper, cilantro, shallot, vinegar, oil, paprika, garlic, chilies, oregano and salt in a food processor; process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.
-
Preheat a grill to medium high and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter and garnish with cilantro. Serve with reserved marinade.