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When using metal skewers, use angular, not round skewers. Round skewers allow food to slip off into the grill too easily.
When using wood skewers, soak in water for 10 minutes prior to threading to keep skewers from charring when grilling.
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| South of the Border Chicken Skewers |
Ingredients
4 servings - 200 calories per serving
9g fat per serving
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| 1-1/2 lb |
boneless chicken breast |
| 1 small |
onion (quatered) |
| 1 small |
green pepper (quartered) |
| 1 small |
red bell pepper (quartered) |
| 1 doz |
cherry tomatoes |
| 2 tbsp |
olive oil |
| 2 tbsp |
melted butter |
| 1 tsp EACH |
basil, thyme, oregano, cayenne |
| 2 tbsp |
lemon juice |
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- Heat charcoal or gas grill.
- Cut chicken into 1-1/2-inch strips or 1-inch cubes.
- In medium saucepan, boil 3 cups of water.
- Add onion and peppers to boiling water.
- Blanch for 2 minutes and drain.
- Skewer the chicken, onion, peppers, and tomatoes, alternating pieces.
- In small mixing bowl, combine oil, butter, garlic, herbs, and lemon juice.
- Put skewers on grill about 5 inches from heat.
- Baste frequently with spice marinade.
- Cook for 8 minutes or until chicken is cooked.
- Remove vegetables and chicken from skewers.
- Serve hot.
- Garnish with fresh tomato wedges, if desired.
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