Chicken and Pepper Skewers with Corn
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 28 min.
Ready in
Ingredients
for
4
- Ingredients
- 32 ozs boneless, skinless Chicken breasts
- 6 Tbsps lemon juice
- ½ cup olive oil
- 2 tsps Curry powder
- 1 Tbsp honey
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 yellow Bell pepper (rinsed; trimmed and cut into pieces)
- 4 onions (peeled and quartered)
- 12 Mushrooms (cleaned and thickly sliced)
- Skewer (wooden or metal)
- Oil (for grill grate)
- For Grilled Corn on the Cob
- 4 ears Corn (husks and silk removed)
- 1 Tbsp olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut chicken into bite-size pieces. Place the chicken in a large resealable plastic storage bag.
2.
In a small bowl, combine the lemon juice, olive oil, curry powder, honey, salt and pepper, whisking to blend. Pour the marinade into the plastic storage bag and peppers and onions. Seal bag securely; squeeze the bag several times to thoroughly coat the chicken and vegetables. Refrigerate for at least one hour.
3.
When ready to cook prepare grill for direct grilling. Preheat to high.
4.
Thread chicken and vegetables on the skewers, dividing chicken and vegetables evenly. Brush the grill grate with oil. Place kebabs on hot grate and grill until cooked, 3 to 4 minutes on each side. When done, the chicken will be firm to the touch and turn white.
5.
Transfer kebabs to serving dish and serve with grilled corn.
6.
For Grilled Corn on the Cob:
7.
Brush the prepared corn with olive oil and season to taste with salt and pepper. Watching carefully, grill for about 5 minutes, turning occasionally, until done.
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