Recipes Peri Peri Espetada with Spicy Mayo

Peri Peri Espetada with Spicy Mayo

...And, just in time for some weekend flavour inspiration - try your hand at this punchy peri peri espetada done on the braai ('barbeque' for our followers abroad)...


For the espetada:

6 large free range chicken breasts without skin

6 tbs olive oil

Cape Herb & Spice Piri-Piri Chilli Seasoning

2 cloves garlic, finely chopped

8 tbs butter, melted

Juice of half a lemon

For the spicy mayo:


Juice of half a lemon

Cape Herb & Spice Piri-Piri Chilli Seasoning



Slice the chicken breast into very large cubes. Rub the chicken with Cape Herb & Spice Piri-Piri. How much you use depends on how hot you like it. Add the garlic and pour over the olive oil, and toss through. Allow the chicken to marinate for an hour. Thread the chicken cubes onto large metal skewers. (If you prefer to use wooden skewers, soak them in water for half an hour first.)

Add the juice of half a lemon to the melted butter along with a ½ -1 tsp Cape Herb & Spice Piri-Piri. Place the skewers on the braai and brush them generously with the spiced butter during cooking to help keep the chicken moist and add another layer of flavour. Remove from the braai as soon as they are done, cover with tinfoil and allow the chicken to rest for at least 5 minutes. In the meantime make the spicy dipping sauce by mixing together the mayo and lemon. Add Cape Herb and Spice Peri-Peri to taste and stir through.

This recipe serves 4.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at