Chicken Cape Kabob
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.
Cut chicken into 1½ inch (3.75 cm) cubes. Place in a large bowl or resealable plastic bag (e.g., zip lock.)
Sprinkle with salt and freshly ground black pepper. Pour over fresh lemon juice, olive oil and white wine. Toss to coat pieces.
Finely mince garlic and cilantro. Scatter over chicken and toss well. Cover dish or seal bag. Place in refrigerator to marinate at least one hour and preferably over night.
Cut peppers into 1 inch (2.5 cm) squares.
Soak eight wooden skewers in warm water for 20-30 minute. Thread chicken onto skewers alternating with yellow peppers. Place skewers on plate and baste with any remaining marinade.
Heat grill to medium-high. Grill kabobs until lightly browned and internal temperature reaches 165°F (74°C) – approximately 7-10 minutes per side. Baste along the way with any leftover marinade and turn half-way through cooking.
|Per 220 g serving||Amount|
|Saturated Fat||1 g|
|Per 220 g serving||% Daily Value|