With Bell Peppers & Red Onion – Great for BBQ, Grill Pan, or Oven
🛒 Ingredients
↪️For the skewers:
◾️10 oz (300 g) chicken breast, cut into bite-sized cubes
◾️10 oz (300 g) large raw shrimp, peeled (tails on if you like)
◾️1 red bell pepper, cut into chunks
◾️1 yellow bell pepper, cut into chunks
◾️1 red onion, cut into wedges
◾️Skewers (metal or wooden — soak wooden ones in water for 30 min)
↪️For the spicy marinade:
◾️3 tbsp olive oil
◾️1 tbsp lemon juice
◾️1 tbsp smoked paprika
◾️1 tsp ground cumin
◾️1 tsp mild or hot chili powder (adjust to taste)
◾️2 garlic cloves, minced
◾️Salt & pepper to taste
◾️Optional: 1 tsp honey or soy sauce for added depth
👉Instructions:
✅️1. Marinate the meat
In a large bowl, mix all the marinade ingredients.
Add chicken and shrimp, toss to coat well.
Cover and refrigerate for 30 minutes to 2 hours.
✅️2. Assemble the skewers
Thread in this order: chicken → pepper → shrimp → onion → repeat.
End with a piece of vegetable to keep it all in place.
✅️3. Cook
Grill or BBQ: Cook 10–12 minutes, turning often.
Grill Pan (stovetop): Medium-high heat, 3–4 minutes per side.
Oven: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Shrimp should be pink and chicken fully cooked through.
👉Serve with:
Basmati rice, couscous, or a fresh green salad
Yogurt lemon sauce or spicy dipping sauce
Lime wedges on the side for squeezing
✅ 3 Tips for Success:
🔹️1. Even cuts: Keep meat and veggies the same size so they cook evenly.
🔹️2. Don’t overcook shrimp: They cook faster than chicken — flip carefully and cook just until pink.
🔹️3. Make ahead: Marinate everything the night before and keep skewers ready to grill the next day.
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