Chicken skewers

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Today I'd like to share a recipe for one of the lighter barbecue options - chicken kabobs with veggies.

 

My secret is using chicken thigh fillets - the meat remains juicy. You can taste both the charactestic smoke aroma and additional notes coming from the marinade. Throw in soft veggies, with each one bringing something to the party - I'm, for example, particularly fond of the grilled mushrooms.

You'll find the list of ingredients and method below. The recipe makes 8 skewers.



Ingredients

Skewers

  • 600 g chicken thigh fillets
  • 250 g white mushrooms
  • 1 bell pepper (~150 g)
  • 1 courgette (~ 200 g)
  • 1 red onion (~100 g)

Marinade

  • 120 ml olive oil
  • Juice of one lemon (~70 ml)
  • 1 tbsp sriracha (~ 20 g)
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp pepper
  • Small bunch fresh parsley
  • 1 tsp oregano

Method

  1. Prepare marinade. Finely chop parsley. Combine 120 ml, fresh lemon juice, 1 tbsp sriracha or other favourite hot sauce, 3 pressed garlic cloves and parsley. Season with 1 tsp oregano, 1 tsp salt and 1 tsp black pepper. Mix all the ingredients together.
  2. Cut off excess fat from 600 g of chicken thigh fillets and cut them into 2 cm cubes. I'm using chicken thighs here as they stay more juicy and soft during grilling due to their higher fat content. Put sliced chicken into marinade. Mix the contents of the bowl in such a way that the meat gets fully covered by the marinade. Cover with plastic wrap and place in the fridge for a few hours.
  3. Cut one medium courgette into 1 cm slices. Quarter one red onion and separate the layers. Deseed one pepper and cut it into 2 cm cubes. Delicately clean mushrooms usign a brush or a kitchen towel.
  4. If you're using bamboo skewers, soak them in water before assembling, so they wouldn't burn during grilling.
  5. Assemble the skewers, using meat and vegetables in turn. Each skewer should begin and end with something that wouldn't slip off - I'm choosing mushrooms.
  6. Use part of the remaining marinade to brush the skewers.
  7. Grill the skewers on a well heated grill until juices running out of meat are clean, turning every couple of minutes. I used an open grill, so it took around 15 minutes. If you use a cover, the time will be shorter, maybe 10-12 minutes.
  8. Enjoy!

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