Yields
6 servings
Recipe courtesy of Michell Perez, Picante Tapas Bar and Restaurant.
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ingredients
Chicken
2
⅕ lb(s) boneless skinless chicken, breasts
2
tsp ground coriander
2
tsp ground cumin
2
tsp Spanish paprika
1
tsp chili, flakes
1
tsp salt
½
tsp ground black pepper
1
Tbsp pureed garlic
2
Tbsp fresh lemon, juice
1
Tbsp olive oil
1
Tbsp water, optional
6
wooden skewers, soaked in water, for an hour
Vegetables
1
red pepper
1
green zucchini
1
garlic, clove, chopped
1
Tbsp olive oil
a liberal sprinkling of dried basil
a liberal sprinkling of dried oregano
salt and pepper, to taste
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directions
Step 1
Preheat oven to 350 degrees F.
Step 2
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.
Step 3
Cover and marinate a minimum of 3 hours.
Step 4
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.
Step 5
Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs and pepper. Grill vegetables.
Step 6
Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables in the oven for a few minutes until chicken is cooked through.