John Myers
Summer Chicken Skewers on Colorful Vegetables
The perfect summer chicken skewers on colorful vegetables recipe with a picture and simple step-by-step instructions.
- 150 g Chicken fillets
- 1 Red pepper
- 1 Yellow pepper
- 2 Zucchini fresh
- 2 Herbs rosemary, oregano, peppermint, parsley, savory
- Olive oil as much as you need until it is a paste
- 3 Cucumbers – small depositors
- 6 Tomatoes nicely ripe
- 4 Garlic cloves
- Quinoa
- First, crush the herbs in a mortar or chop them finely, add the olive oil, season with salt and pepper. Cut the chicken into medium-sized cubes, cut the zucchini into cubes and add to the herb mixture and marinate for at least 1 hour To distribute the marinade really well, put everything in a freezer bag and shake well.
- During this time, clean the peppers and cut into pieces about 1.5 cm in size. Chop the cloves and roughly chop the tomatoes and cut the cucumber into slices. Cook the quinoa in boiling salted water for 20 minutes –
- Now alternately thread the chicken zucchini and paprika on chess kebab skewers, heat the pan and fry the skewers (without adding any fat, they are marinated) on all sides. Now remove the skewers and in the same pan fry all the vegetables, including the leftovers that did not fit on the skewers, until everything is nice and firm to the bite and still a bit crunchy, the ripe tomatoes have created a slightly tomato sauce.
- Finally, heat the skewers in the vegetables again and serve everything with the quinoa. But it also goes well with rice,
- Another tip: The kebabs are also good for grilling
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