Portuguese Peri Peri Chicken Tortilla Kebab Skewers

Smoky, savoury chicken mince seasoned with garlic, paprika, oregano and sun-dried tomatoes, layered between tortillas and cooked on the smoker until the edges are golden and the filling stays juicy. Served with a tomato and onion Portuguese salad and a cool, mild peri peri Greek yoghurt, they are an easy, generous meal for a weekend gathering.

Peri peri and the smoker belong together, and these skewers are where that pairing feels most at home. The filling is a Portuguese-leaning mix of chicken mince, garlic, sweet and smoked paprika, oregano and sun-dried tomatoes, spread thin between soft tortillas and stacked so it holds on the skewer. On the smoker the tortilla edges crisp and colour while the chicken underneath stays juicy, and the smell that lifts off them halfway through the cook is the reason this one keeps coming back to our table. We serve them family-style with a tomato and onion Portuguese salad and a cool bowl of mild peri peri Greek yoghurt. Firing up the smoker for a slow weekend cook always feels like an occasion, and these reward the patience every time.

Prep: 35 min · Cook: 55 min · Serves: 8 · Cuisine: Portuguese · Category: Dinner

Ingredients

For the chicken filling

• 1 kg chicken mince
• 1 small brown onion, very finely grated
• 3 garlic cloves, crushed
• 4 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp chopped flat-leaf parsley
• 2 tsp lemon zest
• 2 tsp sea salt
• black pepper, to taste
• 4 tbsp fine breadcrumbs
• 2 egg yolks
• 2 tbsp olive oil
• 1/2 cup finely chopped sun-dried tomatoes in oil

To assemble

• 8 large soft tortillas, edges cut off to make squares
• long skewers

For the basting oil

• 4 tbsp olive oil
• 2 garlic cloves, very finely crushed
• 1 1/2 tsp sweet paprika
• 1/4 tsp smoked paprika
• 1/4 tsp chilli flakes, or less
• 1/2 tsp dried oregano
• pinch of salt
• black pepper

Mild peri peri Greek yoghurt

• 1 cup Greek yoghurt
• 1 tbsp mayonnaise
• 1 small garlic clove, very finely grated
• 1 tsp Peri Peri oil
• 1 tsp lemon juice
• 1/2 tsp sweet paprika
• pinch of salt
• black pepper
• 1 tsp finely chopped parsley, optional

To serve

• tomato and onion Portuguese salad
• extra parsley, optional

Method

1. Add the chicken mince, grated onion, garlic, sweet paprika, smoked paprika, oregano, parsley, lemon zest, salt, black pepper, breadcrumbs, egg yolks, olive oil, and chopped sun-dried tomatoes to a large bowl. Mix well until the filling is evenly combined and slightly sticky.
2. Pan fry a small amount of the filling in a lightly oiled pan until cooked through. Taste and adjust if needed. Once the seasoning is right, the filling is ready to use.
3. In a small bowl, stir together the olive oil, garlic, sweet paprika, smoked paprika, chilli flakes, oregano, salt, and black pepper. Set aside until needed.
4. In a small bowl, mix together the Greek yoghurt, mayonnaise, garlic, peri peri oil, lemon juice, sweet paprika, salt, and black pepper, adding parsley if using. Stir until smooth, then refrigerate until serving.
5. Trim the rounded edges from the tortillas so they become square. Lay one tortilla down and spread a thin, even layer of the chicken filling over the top. Repeat with the remaining tortillas and filling, stacking as you go. Press down gently so the layers hold together well. Cut into even rectangles or thick strips, then carefully thread onto skewers.
6. Cook the skewers on the Masterbuilt in stages:
7. • 200°F for 15 minutes
8. • 250°F for 15 minutes
9. • 280°F for 25 minutes.
10. Baste lightly every 10 minutes throughout the cook. Turn as needed so they colour evenly and the tortilla edges crisp nicely.
11. The skewers are ready when the chicken is fully cooked through and the tortilla edges are golden and lightly crisp.
12. Serve hot with the tomato and onion Portuguese salad and the mild peri peri Greek yoghurt on the side.

Serving Suggestion

Serve these alongside a bowl of Portuguese Garlic Rice (Arroz de Alho) or Portuguese Style Yellow Rice to round out the plate, and if you have a batch of Peri Peri Oil in the fridge it does double duty in the yoghurt. For more of the same smoky, peri peri flavour, the Portuguese Peri Peri Butterflied Chicken (Juicy Roast Method) is a natural next cook.

Notes

A thin, even filling layer matters more than it looks. Too thick and the centre will still be cooking when the tortilla edges are already dark.

Use sun-dried tomatoes packed in oil and chop them finely so they melt into the filling and carry the seasoning through every layer.

If you are using wooden skewers, soak them in water first so they do not scorch in the smoker.

These are best eaten fresh, while the tortilla edges are still warm and lightly crisp.

The Grace Table Tip

Cut the stacks a little smaller and you have easy peri peri finger food for a crowd, threaded two or three pieces to a skewer. Set the mild peri peri yoghurt in the middle of the table for dipping and let everyone help themselves.

The filling can be made a day ahead and kept covered in the fridge. It firms up as it chills, which makes the stacks easier to layer and skewer the next day.