Grilled chicken breast skewers
Grilled chicken breast kebab is an excellent, almost dietary alternative to regular meat fried over an open fire, because, as you know, this part of the bird contains the least amount of fat. True, many believe that this is why it is not very well suited for this method of heat treatment. Like, the kebab will turn out too dry. We hasten to reassure skeptical citizens: this will not happen if you do not overexpose the skewers on the fire and turn them over often. If you are not worried about the amount of extra calories, you can wrap the chicken fillet pieces with strips of bacon and fry the chicken breast skewers on the grill in this form. Try it!
Ingredients
Servings 6- 4 large chicken breast fillets
- 200 g cherry tomatoes
- 1 yellow sweet pepper
- olive oil
- 0.5 tsp curry powder
- salt, freshly ground black pepper
- thin pita bread for serving
Cooking
Step 1
Cut the chicken breast fillet into 3x3x3 cm pieces. Salt, pepper, sprinkle with curry powder and drizzle with olive oil. Rub this mixture into the pulp and leave at room temperature for 15-30 minutes.
Step 2
Pepper for barbecue clean, cut into pieces 3x3 cm, salt, brush with oil. Thread the chicken, peppers, and cherry tomatoes onto thin skewers, alternating between them. At the beginning and end of the skewers, it is better to string pepper.
Step 3
Kindle the coals in the grill - they should burn well and be covered with white ash. Set the skewers on the grill and fry the skewers, turning, until the chicken fillet is cooked, 10-12 minutes.