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Peri-Peri BBQ Platter


  • 750 g Frozen Potato Wedges
  • 200 g Light Sour Cream
  • 800 g Chicken Drummettes
  • Salad, to serve
  • 1 cup NANDO’S* Marinade, Portuguese Barbeque with Peri-Peri
  • 1/3 cup NANDO’S* Traditional Hot Sweet Peri-Peri Sauce
  • 350 g Lamb Cutlets

Cooking method

  1. Preheat barbecue, grill or frying pan to medium heat. Combine chicken, lamb and marinade in a bowl. Marinate for a minimum of 15 minutes, covered, in the refrigerator. For best flavour marinate overnight.
  2. Meanwhile, cook wedges as per pack directions.
  3. Drain excess marinade from meats. Cook chicken and lamb on lightly oiled barbecue, basting occasionally with remaining marinade. Ensure chicken is well cooked. It will take longer than lamb.
  4. Place sour cream in a small bowl and drizzle with sweet peri-peri sauce. Serve barbecued meats with wedges and peri-peri sour cream for dipping.


February 14, 2010 Posted by | Lamb | Leave a comment