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Chicken skewers with veggies and fresh coriander

Serves: 4
Ingredients
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
Recipe preparation

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