Chicken skewers
Chicken skewers with vegetables: a simple and delicious recipe for the perfect barbecue
Preparation time: 20 minutes
Marinating time: 30 minutes (optional)
Cooking time: 15-20 minutes
Total: 50-60 minutes
Servings: 4
When it comes to grilling, chicken skewers are the perfect choice for a quick, delicious, and colorful meal. These skewers are not only easy to prepare but also offer a fantastic combination of flavors, making them ideal for a family dinner or a party with friends. Plus, they are a healthy option packed with fresh vegetables.
Ingredients:
- 500 g chicken breast, cut into cubes
- 1 red bell pepper, cut into large pieces
- 1 green bell pepper, cut into large pieces
- 1 large onion, cut into large pieces
- 1 small zucchini, sliced into rounds
- 2-3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- Salt and pepper, to taste
- Skewers (wooden or metal)
Instructions:
1. Preparing the ingredients: Start by washing and cutting all the vegetables. It's important to cut them into similar sizes so they cook evenly. The chicken cubes should be about 3 cm, and the vegetables should be cut to fit on the skewers.
2. Marinating the chicken: In a large bowl, combine the olive oil, soy sauce, garlic powder, paprika, salt, and pepper. Add the chicken cubes and mix well, ensuring each piece is evenly coated. This step is essential for achieving the delicious flavor of the skewers. If you have time, let them marinate in the fridge for 30 minutes to intensify the flavors.
3. Assembling the skewers: Take the skewers, and if they are wooden, soak them in water for 10-15 minutes to prevent burning on the grill. Start alternating the chicken cubes with the vegetables on the skewers, making sure to leave a little space between each ingredient to allow for even cooking.
4. Grilling: Preheat the grill to medium heat. Place the skewers on the grill and cook for 15-20 minutes, turning them occasionally to brown evenly. The chicken is done when it reaches an internal temperature of 75°C and the vegetables are tender.
5. Serving: Once the skewers are cooked, remove them from the grill and let them rest for a few minutes. This will help retain the juices in the meat. You can serve them with a side of basmati rice or a fresh salad, and for an extra touch of flavor, add a tablespoon of yogurt sauce with mint.
Practical tips:
- You can adapt the recipe to your preferences. Substitute chicken with pork or lamb, or make a vegetarian version using tofu or mushrooms.
- Experiment with different spices, such as cumin or coriander, to give your skewers an exotic twist.
- If you want a smoky flavor, you can add some wood chips to the grill during cooking.
These chicken skewers with vegetables are not only a quick dish but also a simple recipe that will impress any guest. Enjoy every bite and savor authentic flavors straight from the grill!
We mix mustard with honey, soy sauce, and peanut oil until it looks like mayonnaise. We season and add rosemary leaves and buttermilk. We mix well and pour it over the meat cut into generous pieces. We mix well, cover, and let it sit overnight in the fridge. We wash and clean the vegetables. We cut them into pieces/slices. For the mushrooms, I broke off the stems. We put the vegetables and meat on skewers, according to our preference. From the leftover vegetables, I also made some vegetable skewers. I placed them on an electric grill until they browned. Since I also had some boiled corn, I grilled it a bit and served it alongside the vegetable skewers drizzled with olive oil and balsamic vinegar. The Chicken Skewers recipe was suggested by MAYA on the recipe forum. I served the chicken skewers with potato salad with chives and olives + cucumber salad with the same chives, oil, and apple cider vinegar. Enjoy your meal!
Ingredients: 3 large pieces of chicken breast 15-20 sticks of 35 cm Vegetables: bell peppers (tricolor), onion, mushrooms, zucchini, pineapple, tomatoes Marinade: 4-5 tablespoons peanut oil, 1 tablespoon mustard, 1 teaspoon honey, 1 sprig of rosemary, 3 teaspoons soy sauce, 5 tablespoons buttermilk, salt, pepper, chili or paprika
