This is a classic from Mozambique and South Africa, where prawns in their shells are used. Peri-peri refers to the fiery red chillies, but is also used to describe any dishes that use chilli.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: Makes 6 skewers
Adobo is a Puerto Rican-style seasoned salt that is sprinkled or rubbed on meats and seafood’s prior to grilling. There is a wet rub, but the more widely used version is this dry mixture, which also has a long shelf life.
Preparation time: 10 minutes
Cooking time: 8 to 10 minutes
Serves: Makes 12 skewers
Kofta is a Middle Eastern and Southeast Asian dish made with finely ground meats, spices and herbs. There are hundreds of variations and are also known as kefta, kufta and qofte.
Preparation time: 10 minutes
Cooking time: 8 minutes
Serves: 4 plus
Fajita is a term found in traditional Mexican and Tex-Mex cuisine, commonly referring to grilled meats served in a tortilla.
Preparation time: 10 minutes
Cooking time: 6 to 8 minutes
Serves: 4 portions
Jerk is a style of cooking native to Jamaica and the principal method is to add a dry rub or wet marinade to various proteins. Mostly pork or chicken is preferred, but you can also use goat, fish and lamb. Cooking above charcoal enhances the spicy smoky flavour and traditionally a steel drum called a Jerk pan is used.
Preparation time: 15 minutes
Cooking time: 6 minutes
Serves: 4 serves