Grilled Chicken & Vegetable Skewers

Barbeques are a tradition that is synonymous with deliciously smoky flavours and summer gatherings. Central to the experience is the seasoning which infuses grilled meat and vegetables with tantalising tastes and aromas. Store-bought seasonings offer a convenient solution for achieving bold flavours easily and quickly. However, they come with hidden downsides that can have an adverse effect on health. A lot of these seasonings are high in salt and sugar, which contribute to the risks of high blood pressure and heart diseases. Making your own barbeque seasoning allows for healthier, cost-effective options that can be customised to your taste preferences.

This grilled chicken and vegetable skewers recipe features a homemade marinade that delivers a flavour that is out of this world! You can substitute chicken with tofu if you are vegan or vegetarian. Enjoy either on its own, as a side with brown rice, or added to your salads.

Serves 4 - 6

Ingredients

Marinade

  • 4 green onions, roughly chopped

  • 1 Scotch bonnet pepper, chopped (remove seeds to minimise heat)

  • 4 cloves garlic

  • 1 small onion, chopped

  • 3 - 4 sprigs of fresh thyme leaves or 2 teaspoons dried thyme

  • 2 tablespoons fresh ginger, chopped

  • 1 tablespoon ground allspice

  • 1 teaspoon ground nutmeg

  • 1/4 cup vegetable oil

  • 1 tablespoon brown sugar

  • Juice of 2 lemons

  • Salt and pepper to taste

Skewers

  • 1 kg boneless, skinless chicken breasts, cut into cubes

  • 1 red bell pepper, cut into 1-inch pieces

  • 1 yellow bell pepper, cut into 1-inch pieces

  • 1 courgette, sliced into thick rounds

  • 1 red onion, cut into wedges

  • 1 cup cherry tomatoes

  • Wooden* or metal skewers

    *If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Method

Prepare the marinade:

  • Combine all the ingredients in a food processor or blender.

  • Blend until smooth. The mixture should be thick and paste-like.

Marinate the chicken:

  • Place the chicken cubes in a large resealable plastic bag or a shallow dish.

  • Pour half of the marinade over the chicken, ensuring all pieces are well coated. Reserve the other half for the vegetables.

  • Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavour absorption.

Marinate the vegetables:

  • In another large bowl, place the bell peppers, courgette, red onion, and cherry tomatoes.

  • Pour the remaining marinade over the vegetables, tossing to coat them evenly.

  • Let the vegetables marinate for at least 30 minutes, or cover and refrigerate for up to 2 hours.

Assemble the skewers:

  • Thread the marinated chicken and vegetables onto the skewers, alternating between chicken pieces and different vegetables.

Cook the meat:

  • Grill, bake, or pan-sear the meat until fully cooked. If grilling, cook over medium-high heat, turning occasionally, until the meat is cooked through and has a nice char.

Serve:

  • Remove the skewers when cooked and let them rest for a few minutes.

  • Squeeze some lemon juice on the skewers.

  • Serve warm with your favourite sides, such as brown rice or a fresh salad.

Pictures courtesy of:

https://www.africanbites.com/chicken-kabobs/

https://www.dinneratthezoo.com/grilled-chicken-kabobs/