Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 45 ml aji panca paste, 30 ml tahini, 30 ml fresh lime juice, 15 ml olive oil, 4 cloves minced garlic, 5 ml ground cumin, 2.5 ml dried oregano, 5 ml salt, and 2.5 ml black pepper to form the marinade.

2. 2

   Add 600 grams of boneless, skinless chicken thigh cubes to the marinade, ensuring all pieces are well-coated, then cover the bowl and refrigerate for a minimum of 2 hours, or up to 4 hours, for optimal flavor.

3. 3

   Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and place a pizza stone or baking steel inside to heat thoroughly for at least 30 minutes to mimic tandoor-style high heat.

4. 4

   Thread the marinated chicken cubes, 1 medium red onion cut into 2.5 cm pieces, 1 large yellow bell pepper cut into 2.5 cm pieces, and 1 large green bell pepper cut into 2.5 cm pieces alternately onto wooden or metal skewers.

5. 5

   Carefully place the assembled skewers directly onto the preheated pizza stone or baking steel in the oven and bake for 9 minutes.

6. 6

   Flip the skewers and continue baking for another 9 minutes, or until the chicken is cooked through with a desirable char on the edges, resembling a tandoor-baked finish.