Skewers:
8 short wooden skewers
10 deboned skinless chicken thigh fillets (about 500g)
1 tbsp NOMU Cajun RUB
1 tsp NOMU Smoked Sweet Paprika
Glug NOMU Extra Virgin Olive Oil
NOMU Sea Salt, to taste
1/2 red bell pepper, cut into bite-size chunks
1/2 yellow bell pepper, cut into bite-size chunks
Bang bang sauce:
1/2 cup NOMU MAYU
1/3 cup sweet chilli sauce
1-2 tsp chilli & garlic sauce or sriracha, to taste (optional)
To serve:
Basmati rice
Sliced spring onions
Fresh coriander
Chopped peanuts, to garnish
Submerge the wooden skewers in water and set aside to soak.
Cut the chicken into bite-size pieces and place in a bowl with the Cajun RUB, Smoked Paprika and a glug of Olive Oil. Season with Sea Salt and toss until completely coated. Cover and set aside.
Prepare the bang bang sauce by mixing together the MAYU and sweet chilli sauce with enough hot sauce to your liking.
Thread the chicken pieces onto the skewers alternating with pieces of red and yellow pepper until all the ingredients are used up.
Place the skewers in your airfryer basket and spoon some of the bang bang sauce on top of each. Cook at 180°C for 15-20 minutes or until the chicken is nicely caramelised but still succulent.
Serve the skewers on a bed of rice and drizzle generously with more bang bang sauce. Garnish with a mound of spring onion, coriander and chopped peanuts.
Tip: These skewers are delicious served with broccolini on the side, or in soft flatbreads.
Check out this recipe video on @nomubrands Instagram.
Skewers:
8 short wooden skewers
10 deboned skinless chicken thigh fillets (about 500g)
1 tbsp NOMU Cajun RUB
1 tsp NOMU Smoked Sweet Paprika
Glug NOMU Extra Virgin Olive Oil
NOMU Sea Salt, to taste
1/2 red bell pepper, cut into bite-size chunks
1/2 yellow bell pepper, cut into bite-size chunks
Bang bang sauce:
1/2 cup NOMU MAYU
1/3 cup sweet chilli sauce
1-2 tsp chilli & garlic sauce or sriracha, to taste (optional)
To serve:
Basmati rice
Sliced spring onions
Fresh coriander
Chopped peanuts, to garnish
Submerge the wooden skewers in water and set aside to soak.
Cut the chicken into bite-size pieces and place in a bowl with the Cajun RUB, Smoked Paprika and a glug of Olive Oil. Season with Sea Salt and toss until completely coated. Cover and set aside.
Prepare the bang bang sauce by mixing together the MAYU and sweet chilli sauce with enough hot sauce to your liking.
Thread the chicken pieces onto the skewers alternating with pieces of red and yellow pepper until all the ingredients are used up.
Place the skewers in your airfryer basket and spoon some of the bang bang sauce on top of each. Cook at 180°C for 15-20 minutes or until the chicken is nicely caramelised but still succulent.
Serve the skewers on a bed of rice and drizzle generously with more bang bang sauce. Garnish with a mound of spring onion, coriander and chopped peanuts.
Tip: These skewers are delicious served with broccolini on the side, or in soft flatbreads.
Check out this recipe video on @nomubrands Instagram.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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