Spanish Chicken and Vegetable Skewers
This is the fast-track version of roast chicken and vegetables and all the family will love them for their interactive, colourful tastiness.
- 600g chicken breast, without skin, cut into 3cm pieces
- ¼ cup lemon juice
- 3 garlic cloves, crushed
- 1 teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Cracked black pepper, to season
- 3 tablespoons fresh coriander, chopped
- 1 large red capsicum, cut into 3cm pieces
- 1 large green capsicum, cut into 3cm pieces
- 1 large yellow capsicum, cut into 3cm pieces
- 1 medium red onion, cut into 3cm pieces
- 3 small zucchinis, cut into 3cm pieces
- 2 tablespoons extra virgin olive oil
- 1 lemon, to serve
- Place the chicken breast pieces, lemon juice, crushed garlic, ground paprika, ground cumin, ground coriander, cracked black pepper and 2 tablespoons of coriander in a large mixing bowl. Mix thoroughly to combine.
- Thread pieces of chicken and each of the vegetables onto skewers – approximately three pieces of each ingredient should fit on each skewer. Repeat until you have made 12 skewers.
- Heat 1 tablespoon of extra virgin olive oil in a large non-stick frypan over a medium heat.
- Cook 6 skewers at a time, turning occasionally, for 15 -20 minutes or until the chicken is cooked through.
- Repeat with the remaining 1 tablespoon of extra virgin olive oil and 6 skewers.
- To serve, garnish the skewers with the remaining 1 tablespoon of chopped coriander and a squeeze of lemon juice.
- If using bamboo skewers, soak these in water prior to using them to ensure they don’t burn when cooking. Or alternatively use metal skewers.
- Mix up the vegetables in this recipe to include what you have available and what’s in season – pineapple, asparagus and eggplant would also work well.
- Serve with rice, cous cous or homemade flat bread.
- These skewers could also be cooked in one batch on a BBQ. If using a BBQ at a high heat, consider using an oil with a higher smoke point such as pure vegetable oil.
- If possible, choose capsicums grown locally in the Granite Belt and southern Queensland region.