Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 800 grams boneless, skinless chicken thighs, 120 ml plain full-fat yogurt, 2 tablespoons peri-peri spice blend, 1 tablespoon finely grated fresh ginger, 4 minced cloves garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 0.5 teaspoon black pepper.

2. 2

   Marinate the chicken for at least 2 hours, or preferably overnight, in the refrigerator.

3. 3

   For the glaze, whisk together 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon olive oil, 1 tablespoon white vinegar, 1 teaspoon peri-peri spice blend, and 0.5 teaspoon dried oregano in a small bowl.

4. 4

   Preheat your oven to its highest setting (around 250 °C or 480 °F) with a baking tray inside to mimic tandoor-like heat, or preheat an outdoor grill to high heat.

5. 5

   Thread the marinated chicken, 2.5 cm corn rounds, 2.5 cm red bell pepper pieces, and 2.5 cm red onion wedges alternately onto wooden or metal skewers.

6. 6

   Carefully place the skewers on the hot baking tray in the oven or directly on the hot grill grates and cook for 8-10 minutes, flipping once, until the chicken is browned and cooked through.

7. 7

   During the last 2-3 minutes of cooking, brush the skewers generously with the prepared Gochujang Peri-Peri Glaze, allowing it to caramelize slightly.