India x Peru
Chicken tikka anticuchos
Lima's street grill skewers meet the tikka stall. Both bring their own sauce.
55 minTime
23 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original229kcalsame
23 gproteinsame
2 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix half the ají amarillo with vinegar, cumin, garlic, chilli, hung curd, garam masala and 1 tsp salt. Coat the chicken and rest 20 minutes.
- 2Blend the peanuts, the rest of the ají amarillo, green chilli, lemon juice, half the coriander, the water and a pinch of salt.
- 3Thread the chicken and potato halves onto 6 skewers.
- 4Brush with oil and grill on a hot grill pan on high heat for 10 to 12 minutes, turning, until charred and no pink remains.
- 5Scatter the rest of the coriander and serve with the peanut ají.
Serve it like this
Lay the skewers across a long plate in parallel lines. Spoon the peanut ají into a small bowl at one end and scatter coriander over the top.
