Pollo Moruno With Grilled Vegetables (Spanish Chicken Skewers)
Easy tapas with lots of flavour! This is a great way to make chicken skewers with veggies! Normally when you put everything on the skewers raw, the veggies are way overcooked by the time the chicken is cooked through. Don't let the ingredients fool you - they are pantry staples. Please note the 3 hour marinating time. This delicious recipe is courtesy of Michell Perez. Enjoy!
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INGREDIENTS
NutritionChicken
- 2
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 2teaspoons spanish paprika
- 1teaspoon chili, flakes
- 1teaspoon salt
- 1⁄2teaspoon ground black pepper
- 1
- 2
- 1tablespoon olive oil
- 1
- 6wooden skewers, soaked in water, for an hour
Vegetables
- 1red pepper
- 1
- 1tablespoon olive oil
- 1liberal sprinkling dried basil
- 1liberal sprinkling dried oregano
- salt and pepper, to taste
DIRECTIONS
- Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.
- Cover and marinate a minimum of 3 hours.
- Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.
- Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs, salt and pepper. Grill vegetables for about 2 minutes on each side.
- Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables for a few minutes until chicken is cooked through.