Chicken & Roasted Pepper Skewers
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Soak 12 x 8″ (20 cm) skewers in warm water for 20 minutes.
Remove visible fat from chicken and cut into pieces approximately 1.5 inch (4 cm) square. Cut the red peppers into 18 pieces for skewers.
Thread chicken pieces onto each skewer alternating with the red pepper chunks – about 3-4 chicken pieces and 3 red pepper pieces per skewer. Place in shallow baking dish.
Finely mince red sweet pepper and jalapeño in food processor. Mix together with mayonnaise, yogurt and roasted pepper & garlic seasoning in bowl and pour over skewers. Turn to coat all sides.
Marinate in refrigerator for at least an hour but preferably overnight.
Remove skewers from marinade and place on rack of a broiler pan. Broil 4-6 inches (10-15 cm) from the heat for 10 minutes, or until chicken is cooked, turning once. Baste with additional marinade half way through cooking.
Quick and easy tapas that can be prepared ahead of the party! Don’t forget the sangria.
|Per 135 g serving||Amount|
|Saturated Fat||2 g|
|Per 135 g serving||% Daily Value|