Ideal for an outdoor party. The recipe can be easily scaled.
12 oz chicken (boneless, skinless and cut into cubes)
1 bell pepper (better 1/2 yellow, 1/2 red, cut into big cubes)
5 t olive oil (extra virgin)
5 t lemon juice
1 t paprika
1 t chili pepper (flakes, optional)
1⁄2 t cumin (ground)
2 clv garlic (peeled and crushed)
1⁄4 onion (sliced)
1 T parsley (fresh parsley, chopped)
salt (to taste)
cooking oil (standard olive oil, for grilling)
- Place all the marinade ingredients - extra virgin olive oil, fresh lemon juice, paprika, chili flakes, ground cumin, garlic, onion, parsley and salt - into a bowl and combine.
- Cut the chicken breast into 16 cubes (4 for each skewer) and toss in the marinade. Marinade for at least 1 hour.
- Using metal skewers or bamboo skewers, thread the chicken pieces alternatively with the pepper cubes to make four skewers. (If you use bamboo skewers, make sure to soak them in cold water for at least 3 hours so they don’t burn when put on the grill).
- Place the skewers on the barbecue, brush with some olive oil and grill until done.
- Serve immediately.