Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the plantains by peeling 4 ripe plantains and slicing them into 1-inch thick rounds, then prepare 1 red bell pepper and 1 red onion by cutting them into 1-inch squares and wedges respectively.

2. 2

   Marinate 12 fresh sardine fillets in a mixture of 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper for at least 20 minutes.

3. 3

   Thread the marinated sardine fillets, plantain rounds, red bell pepper squares, and red onion wedges onto 6 soaked wooden skewers, alternating ingredients for an even cooking.

4. 4

   Combine 3 tablespoons of Piri-Piri sauce, 2 tablespoons of honey, and 1 tablespoon of fresh lime juice in a small bowl to create the vibrant Piri-Piri glaze.

5. 5

   Preheat a grill to medium-high heat and lightly oil the grates, then place the assembled skewers directly onto the hot grill for 4 minutes per side.

6. 6

   Baste the skewers generously with the prepared Piri-Piri glaze during the last 2 minutes of grilling, turning frequently to ensure an uniform coating and slight caramelization.

7. 7

   Remove the Espetadas de Banana-Pão e Sardinha from the grill once the sardines are cooked through and the plantains are tender with char marks, allowing them to rest for 2 minutes before serving immediately.