Instructions

In the kitchen:

• Cut the chicken into 3 cm cubes.
• Peel the red onions and divide into quarters. Remove the “root” and separate the quarters slightly. Wash the peppers and cut in half. Deseed and cut into 3 cm cubes.
• Assemble the skewers by putting a piece of red onion on the skewer, followed by pepper and then a piece of chicken. Continue until each skewer has 4-5 pieces of chicken on it.
• Wash the coriander and chop finely. Set to one side.
• Make the marinade by mixing the oil with the ginger and garlic.
• Turn the chicken sticks in the marinade and put in the refrigerator to marinate for 1 hour.
• Season the chicken sticks with salt and pepper.

At the barbecue:

• Prepare the barbecue for indirect heat, approx. 220°C. If using a charcoal barbecue, you will need just under half a chimney starter of lit briquettes.
• Grease the grate with a little oil. Place the chicken skewers on the grate and cook over direct heat for approx. 15 minutes. Turn every 3 minutes. Cook until the core temperature of the chicken is 75°C.
• When the skewers are ready, sprinkle with chopped coriander.

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