Dairy-Free Hangi-Inspired Chicken & Vegetable Skewers

Ingredients

• 600 g Chicken Thighs
• 1 medium Kumara
• 300 g Pumpkin
• 1 medium Onion
• 2 medium Bell Peppers
• 3 tbsp Olive Oil
• 2 tbsp Soy Sauce
• 1 tsp Liquid Smoke
• 1 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

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

Instructions

1. 1In a large bowl, combine the 3 tbsp of Olive Oil, 2 tbsp of Soy Sauce, 1 tsp of Liquid Smoke, 1 tsp of Garlic Powder, 0.5 tsp of Smoked Paprika, 0.5 tsp of Salt, and 0.25 tsp of Black Pepper. Whisk these ingredients together until they are well mixed.
2. 2Add the 600 g of Chicken Thighs, 1 medium Kumara (peeled and cut into 2.54 cm cubes), 300 g of Pumpkin (peeled and cut into 2.54 cm cubes), 1 medium Onion (cut into 2.54 cm chunks), and 2 medium Bell Peppers (seeds removed and cut into 2.54 cm chunks) to the bowl with the marinade. Toss everything together gently to ensure the chicken and vegetables are evenly coated.
3. 3Cover the bowl tightly and place it in the refrigerator for at least 30 minutes, or for up to 4 hours, to allow the flavors to meld.
4. 4Preheat your grill to medium-high heat. This is typically around 204.4-232.2°C (200-230°C).
5. 5Carefully thread the marinated chicken pieces and vegetable chunks onto skewers, alternating between them. Make sure not to pack them too tightly.
6. 6Place the skewers on the preheated grill. Cook for 12-15 minutes, turning them every few minutes, until the chicken is cooked through 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. This allows the juices in the chicken to redistribute, making it more tender.

Related Guides