Dairy-Free Chicken and Vegetable Skewers with Mojo Rojo

Ingredients

• about 680 g Chicken Breast, cut into 1-inch cubes
• 1 medium Zucchini, sliced
• 1 medium Red Onion, cut into wedges
• 3 medium Bell Peppers (Red, Yellow, Orange), cut into 1-inch pieces
• 1/4 cup Olive Oil
• 1 large Red Bell Pepper
• 4 cloves Garlic, minced
• 2 tsp Smoked Paprika
• 1/2 tsp Cumin
• 2 tbsp Red Wine Vinegar
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 1 large Red Bell Pepper on a baking sheet and roast for 20-30 minutes, or until the skin is blackened and blistered. Transfer the roasted pepper to a bowl, cover tightly with plastic wrap, and let it steam for 10 minutes to make peeling easier. Once cooled slightly, peel the skin off the red bell pepper, remove the stem and seeds, and discard them.
2. 2In a food processor, combine the peeled roasted red bell pepper, 4 cloves of minced Garlic, 2 tsp of Smoked Paprika, 1/2 tsp of Cumin, 2 tbsp of Red Wine Vinegar, 1/4 cup of Olive Oil, 1/2 tsp of Salt, and 1/4 tsp of Black Pepper. Process until the mixture is smooth, creating your Mojo Rojo sauce.
3. 3In a large bowl, combine the about 680 g of Chicken Breast cut into 2.54 cm cubes, 1 medium Zucchini sliced, 1 medium Red Onion cut into wedges, and 3 medium Bell Peppers (Red, Yellow, Orange) cut into 2.54 cm pieces. Pour the prepared Mojo Rojo sauce over the chicken and vegetables, ensuring everything is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4Thread the marinated chicken and vegetables onto skewers, alternating between them. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
5. 5Preheat your grill to medium heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.
6. 6Remove the skewers from the grill and let them rest for 5 minutes before serving hot.

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