Description
Spicy meat tamed with a fresh sauce
Ingredients
Scale
- Marinade:
- 2 habañero peppers
- 3–4 cups fresh cilantro, rinsed and spun dry
- 3/4 cup olive oil
- 6 scallions, white and green parts
- 8–10 cloves garlic
- 1/4 cups fresh ginger, peeled and chopped
- 2 Tbsp sugar
- 1 lime, zested and juiced
- 1 Tbsp ground allspice
- 2 tsp salt
- 1 tsp pepper
- 5 pounds chicken or pork tenderloin, cut into strips
- Sauce:
- 1 cup sour cream, or greek yoghurt
- zest from 2 limes, juice from 1 lime
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Soak skewers in water, if you will be grilling meat.
- Put all the marinade ingredients into blender or food processor, and blend thoroughly.
- Place meat in large ziploc bag, coat well with marinade. Refrigerate for 2-3 hours.
- Whisk together sauce ingredients, and allow flavours to marry while meat is marinating.
- Preheat oven (to 350 degrees) or grill (to medium-high).
- Remove meat from bag, and brush off some of the marinade.
- Grill or bake until meat reaches 165 degrees.
- OR, brown meat in pressure cooker, cover, and cook on high for 5 minutes (chicken breast or pork tenderloin) or 12 minutes (chicken thigh meat).
- Serve on a bed of brown rice, topped with a couple tablespoons of sauce. Squirt with additional lime juice, if desired.
