Cut chicken in 3 inch cubes, slightly flatten, marinate with 1 tsp salt, 2 tbsp lemon juice, 1 tbsp soya sauce, 1 tsp garlic paste, ½ tsp white pepper, 1 tsp meat tenderizer, 2 tbsp peri peri sauce and 2 tbsp oil.
Put on skewers alternating with cubes of tomato and capsicum, cook over a hot grill. Put with a burning coal and drop a little oil.
Cover for 1 minute, serve with rice.
For Peri Peri Sauce
Soak 4 big whole red chilies overnight, now blend with 2 tbsp crushed red chili, ½ cup oil, 3 tbsp lemon juice, 1 tbsp crushed coriander, 1 tsp garlic, 1 small onion, 1 tsp citric acid, ½ cup white vinegar and 1 tbsp crushed fenugreek seeds.
Blend all very well till smooth.