Summer Chicken Skewers
Ingredients for 4 servings:
- 800 g chicken breast or boneless chicken thighs
- 2 red bell peppers
- 1 yellow bell pepper
- 2 large onions
- 3 tbsp olive oil
-
2 tsp "Holy Orangoly" by Rock'n'Rubs - 1 tsp honey
- 1 tbsp lemon juice
- Marinade:
- 3 tbsp olive oil
-
2 tsp "Holy Orangoly" by Rock'n'Rubs - 1 tsp honey
- 1 tbsp lemon juice
Preparation
Mix the marinade
Cut the chicken into cubes about 3 cm in size and mix with the marinade.
Marinate for at least 1 hour, ideally 4–12 hours in the refrigerator.
Thread onto skewers
Thread alternately onto skewers:
• Chicken
• Bell pepper
• Onion
This keeps the skewers juicy and gives them a delicious char.
Option 1: BBQ / Grill
Prepare the grill for two temperature zones: a direct zone at 220–250 °C and an indirect zone at around 180 °C. Sear the skewers directly on all sides for 2–3 minutes each. Then move them to the indirect zone and finish cooking for about 12–15 minutes. The internal temperature should reach 72–74 °C for chicken breast and 75–78 °C for chicken thighs. Let the skewers rest briefly after grilling, then serve.
Variation 2: Stir-Fry
Heat a large grill pan or heavy skillet over high heat. Add 1 tablespoon of oil. Sear the skewers on all sides until nicely browned. Reduce the heat to medium. Cover and cook for another 6–8 minutes until done.
Finally, add 1 teaspoon of butter to the pan and toss the skewers in it. This adds extra flavor.
Option 3: Air fryer
Preheat the air fryer. 200°C for 3 minutes. Cook. Place the skewers in the basket, leaving a little space between them if possible. Cook at 190°C for 10 minutes. Turn the skewers. Cook for another 5–7 minutes at 190°C.
The skewers are done when the chicken has reached at least 72°C inside.
