Cape Verdean-style Kalmi Kebab

Ingredients

In this Cape Verdean adaptation of Kalmi Kebab, we incorporate the flavors of Cape Verde by using pimenta, a Cape Verdean chili pepper, along with other traditional Cape Verdean spices. The marinade is also enhanced with fresh herbs like coriander and parsley, which add a refreshing and aromatic element to the dish. Grilling the kebabs gives them a smoky and charred flavor, which is a departure from the traditional method of baking or frying. We alse have the original recipe for Kalmi kebab, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into cubes 500g (1.1 lb) boneless chicken thighs, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground pimenta (Cape Verdean chili pepper) 1 teaspoon ground pimenta (Cape Verdean chili pepper)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon fresh coriander, chopped 1 tablespoon fresh coriander, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt, to taste Salt, to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, ground pimenta, ground cumin, ground coriander, paprika, fresh coriander, fresh parsley, lemon juice, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken cubes to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken cubes onto the soaked wooden skewers.
5. 5.
   Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the Cape Verdean-style Kalmi Kebabs hot with a side of rice, salad, or Cape Verdean-style bread.

Treat your ingredients with care...

• Pimenta (Cape Verdean chili pepper) — Adjust the amount of pimenta according to your spice preference. If you prefer a milder flavor, reduce the amount or substitute with a milder chili pepper.

Tips & Tricks

• If you don't have access to pimenta, you can substitute it with a combination of cayenne pepper and paprika for a similar flavor profile.
• Soaking the wooden skewers in water before grilling helps prevent them from burning.
• For added flavor, you can brush the kebabs with a mixture of olive oil, lemon juice, and pimenta while grilling.
• Serve the kebabs with a squeeze of fresh lemon juice for a tangy kick.
• If you prefer a spicier kebab, you can add a pinch of cayenne pepper to the marinade.

Serving advice

Serve the Cape Verdean-style Kalmi Kebabs as an appetizer with a side of Cape Verdean-style bread or as a main course with rice and a fresh salad. Garnish with fresh coriander and lemon wedges for an extra touch of freshness.

Presentation advice

Arrange the grilled kebabs on a platter, garnished with fresh coriander leaves. Serve with a colorful salad or rice on the side to create an appealing and vibrant presentation.