Chicken and Vegetable Skewers
Marinated chicken is chilled in the refrigerator for a bold, deep finish. The striking colours of courgettes and sweet peppers will enliven your table.
The delicate tartness of the feta cheese sprinkled on top accentuates the flavours of the dish.
What to prepare
Ingredients
- 230 gChicken Breast (skinned) (about one large piece)
- 1.5 tbspExtra Virgin Olive Oil
- 1.5 tbspRed Wine Vinegar
- 1 tspHoney
- 2 clovesGarlic (minced)
- 0.5 tbspDried Oregano
- 1 tspDried Thyme or Rosemary
- Kosher Salt (Small amount)
- Coarsely Ground Black Pepper (Small amount)
- 0.5Red Onion
- 0.5Zucchini
- 0.5Red Bell Pepper
FOR SERVING
- Fresh Herbs (roughly chopped) (Parsley and Dill) (To taste)
- Crumbled Feta Cheese (To taste)
- Lemon Wedge (To taste)
Steps
1) The day before cooking, place the chicken breast in the PRIME FRESH compartment.
2) On the day of cooking, first create the marinade in a bowl.
3) Take out the chicken breast from the PRIME FRESH compartment and cut it into 1 inch pieces (it should be easy to cut due to Prime Fresh 3 soft freezing)
4) Put the chicken breast in the bowl with the marinade and stir to coat.
5) Place the coated chicken breast in a freezer bag, and place it in the PRIME FRESH compartment for 30 mins.
6) When ready to grill, preheat the grill to medium high heat (about 375 degrees F). Brush the grill grates with canola oil or coat with nonstick grill spray.
7) Create the skewer: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag). Add alternating pieces of the red onion, zucchini and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers.
8) Grill the chicken until fully cooked through and the juices are clear, it should take around 10-15 min.
9) Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta.
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