Marinated Chicken and Vegetable Skewers
Colorful, healthy and quick, built on an acid marinade that keeps the breast juicy.
Two details decide them. Do not pack the pieces tightly on the skewer — leaving a small gap lets the heat circulate and everything cooks at the same rate; pressed together, the sides that touch stay raw.
And the leftover marinade gets brushed on during cooking, a couple of times. That is what keeps the vegetables from drying out and the chicken glossy.
If the skewers are wooden, soak them 30 minutes in cold water first or they burn on the grill.
For the version built around color rather than the marinade, see the rainbow chicken skewers with rosemary.
Ingredients
- 2 large chicken breasts, cut into 3 cm cubes
- 1 red bell pepper, in 3 cm cubes
- 1 green bell pepper, in 3 cm cubes
- 1 red onion, cut into large petals
- 1 zucchini (courgette), in thick slices
- Marinade: 4 tbsp olive oil, juice of 1/2 lemon, 1 chopped garlic clove, 1 tsp paprika, salt and pepper to taste
Method
- 1
In a bowl, mix the marinade ingredients. Add the cubes of chicken breast, mix well to coat and refrigerate for at least 30 minutes (longer is better). The acid from the lemon and the oil are what keep the breast juicy.
- 2
Thread the skewers, alternating the ingredients: chicken, red pepper, onion, zucchini, green pepper, and repeat. Do not press the pieces tightly together — a small gap lets the heat circulate and everything cooks evenly.
- 3
Cook on a very hot griddle or over medium heat on the grill for about 10-12 minutes in total, turning every 3 minutes so they brown evenly.
- 4
With the leftover marinade and a brush (or a sprig of herbs), baste the skewers a couple of times during cooking. This keeps the vegetables hydrated and the chicken glossy.
- 5
Take them off when the chicken is golden and firm to the touch. Serve immediately with a yogurt sauce or a fresh chimichurri.
Chicken
Chicken is the wild card of everyday cooking: it stretches, it is cheap and it takes almost any technique. These are the recipes where it stops being a fallback and becomes the dish — stuffed, pan-fried, braised, with sauces built to keep it juicy instead of dry.
