Friday, August 12, 2016

Chicken And Vegetable Skewers






Nothing screams summer more than grilled food. Whether you are cooking for a party of friends or just a  family dinner, this recipe will be a hit. And they are so easy to make and are delicious! I have marinated chicken breasts for up to overnight. The longer marinating time is, the more flavourful  chicken  will be. Also, the chicken will cook faster if marinated longer because of sitting in acidic lemon juice.



Ingredients :

  • 1 kg of chicken breasts, cut into 2 cm pieces
  •  2 tablespoons of extra virgin olive oil
  •  juice from 1 lemon
  • 10 olives, cut in halves
  • 1 large red onion, cut and separated into 2 cm pieces
  • 2 large garlic cloves
  • 1 large zucchini, cut into 1 cm thick rounds
  • 4 large bell peppers, cut into 2 cm pieces
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  •  2 tablespoons of basil
Preparation :

If using wooden skewers, soak them in lemon juice for 30 minutes before grilling. This moistens the skewers so they don't char during grilling, and it infuses the food with more flavor from the inside out.



In a large bowl add chicken, olives, onion, 1 garlic clove, basil, lemon juice, salt and 1 teaspoon of black pepper. Toss to combine and coat the chicken evenly. Let marinate to overnight. The longer meat marinates, the more flavorful it is and less cooking time is required. Toss zucchini and bell peppers with remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. If marinating meat overnight, you can do this step right before grilling. Skewer the meat alternating with olives, red onion, and vegetables onto each skewer. Discard remaining marinade.



Preheat the grill on medium heat, around 200°C-250°C, and grease the grill very well. Grill skewers with a lid closed turning every 2 - 3 minutes for even grilling. Chicken and vegetable skewers are ready when chicken is cooked through. Remove from the grill and brush each skewer with extra virgin olive oil.

Serve hot with your favourite salad.


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