Chicken and Vegetable Skewers (Mishkaki)

Ingredients

• about 450 g Chicken Breast
• 2 medium Bell Peppers
• 1 medium Red Onion
• 1 medium Zucchini
• 3 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 3 cloves Garlic
• 2.54 cm Ginger
• 0.5 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of Chicken Breast into 2.54 cm cubes. Cut the 2 medium Bell Peppers, 1 medium Red Onion, and 1 medium Zucchini into 2.54 cm pieces, similar in size to the chicken.
2. 2In a large bowl, whisk together the 3 tbsp Olive Oil, 2 tbsp Lemon Juice, 3 cloves of minced Garlic, 2.54 cm of grated Ginger, 0.5 tsp Chili Powder, 1 tsp Cumin, 1 tsp Coriander, 1 tsp Salt, and 0.5 tsp Pepper until well combined.
3. 3Add the cut chicken and vegetables to the bowl with the marinade. Toss everything together gently until all the pieces are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
4. 4Thread the marinated chicken and vegetable pieces onto skewers, alternating between chicken and different vegetables. Aim for about 4-6 pieces of chicken per skewer.
5. 5Preheat your grill to medium heat, which is about 176.7-204.4°C (175-200°C). Place the assembled skewers on the preheated grill.
6. 6Grill the skewers for 12 to 15 minutes. Turn them every few minutes to ensure even cooking. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving. Serve the Chicken and Vegetable Skewers hot.

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