Hangi-Inspired Chicken and Vegetable Skewers
These chicken and vegetable skewers are inspired by the traditional Maori hangi, a method of cooking underground. The flavors are smoky and earthy. This recipe uses modern cooking methods for convenience.
Ingredients
- about 680 g Chicken breast, cubed
- 1 large Kumara (sweet potato), cubed
- 1 cup Pumpkin, cubed
- 1 Onion, quartered
- 2 Bell peppers (various colors), cubed
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- to taste Salt and pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your grill to medium heat (approximately 176.7-204.4°C or 175-200°C).
- 2In a large bowl, combine the about 680 g of cubed chicken breast, 1 large kumara cut into cubes, 1 cup of pumpkin cut into cubes, 1 onion cut into quarters, and 2 bell peppers cut into cubes.
- 3Add the 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste to the bowl with the chicken and vegetables. Toss everything together until it is evenly coated.
- 4Carefully thread the coated chicken and vegetable pieces onto skewers, alternating between chicken and vegetables.
- 5Place the skewers on the preheated grill. Grill for 25 to 30 minutes, turning them occasionally. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables should be tender and slightly charred.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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