Middle Eastern · Dinner
Grilled Chicken Skewers with Pepper Marinade
Boneless chicken thigh cubes marinate in a pepper paste of blended red bell pepper, garlic, cumin, paprika and lemon juice, then thread onto skewers with bell pepper and onion and grill over direct flame until charred at the edges. Served with flatbread and lemon.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
459Calories
42.3gProtein
24.6gFat
20.1gCarbs
5.9gSugar
4.3gFiber
1220mgSodium
205mgChol
5.4gSat Fat
790mgPotassium
75mgCalcium
3.6mgIron
0.9mcgVitamin B12
58mgVitamin C
Goes well with
Amber lager or pale ale
local
Ayran
international
gluten-free
protein-rich
low-carb
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken thigh into 1.5-inch cubes. Roughly chop the red bell pepper and garlic.
2
Blitz
Blend the bell pepper, garlic, olive oil, lemon juice, cumin, paprika, smoked paprika, cayenne, salt and black pepper until a smooth paste forms.
3
Marinate
Coat the chicken cubes with the pepper paste, cover and refrigerate for 60 minutes.
4
Build and grill
Thread marinated chicken onto a skewer alternating with bell pepper and onion pieces. Grill over direct high heat, turning every 2 to 3 minutes, for 10 to 12 minutes until charred and juices run clear.
5
Plate
Slide the chicken and vegetables onto a plate. Serve with the lemon wedge and flatbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz boneless chicken thigh
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 red bell pepper
- 11 onion
- 22 lemon wedge, for serving
- 22 small flatbread, for serving
