Chicken and Pepper Brochettes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 32 ozs boneless, skinless Chicken breasts
- 6 Tbsps lemon juice
- ½ cup olive oil
- 2 tsps Curry powder
- 1 Tbsp honey
- ¼ tsp salt
- ¼ tsp freshly ground Black pepper
- 1 yellow Bell pepper (rinsed; trimmed and seeded; cut into bite-size pieces)
- 1 red Bell pepper (rinsed; trimmed and seeded; cut into bite-size pieces)
- Skewer (wooden or metal)
- Oil (for grill grate)
- 1 fresh lemon halved (optional)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut chicken into bite-size cubes. Place the chicken in a large resealable plastic storage bag.
2.
In a small bowl, combine the lemon juice, olive oil, curry powder, honey, salt and pepper, whisk to blend. Pour the marinade and prepared peppers into the plastic storage bag. Securely seal bag; squeeze the bag several times to thoroughly coat the chicken and peppers. Refrigerate for at least one hour.
3.
When ready to cook prepare grill for direct grilling. Preheat to high.
4.
Thread chicken and peppers onto the skewers, dividing chicken and peppers evenly. Brush the grill grate with oil. Place kebabs on hot grate and grill until the chicken is cooked through, about 4 to 5 minutes on each side. When done, the chicken should be firm to the touch.
5.
Transfer kebabs to serving dish and drizzle with lemon juice, if desired. Serve.
