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Serves: 4

Chicken skewers with veggies and fresh coriander

  • Prep Time

    40 min.

  • Cooking Time

    15 min.

  • Method

    Direct

  • Prep Time

    40 min.

  • Cooking Time

    15 min.

  • Method

    Direct

Ingredients

Chicken  Skewers With Veggies And  Coriander 346X318
  • 4 chicken breasts
  • 2 red onions
  • 2 yellow peppers
  • Fresh coriander
  • Marinade:
  • 75 ml vegetable oil
  • 2 cloves of garlic
  • 10 g ginger
  • Salt & pepper

Instructions

    Who doesn’t fancy chicken skewers from the barbecue? Give this recipe a with coriander a try.

    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.

    Additional preparation time: 60 minutes

Ingredients
Instructions

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