May represents Spring in all its splendor. And there’s nothing better than enjoying these happy days with a fresh and colorful recipe. Teresa Rebelo, the author of the blog Lume Brando, suggests delicious and healthy chicken skewers with cornbread and peppers, perfect for an outdoor lunch or picnic.
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (for 4 portions)
600 g of chicken breast
4 thick slices of cornbread
½ red pepper, ½ green pepper, ½ yellow pepper
1 small red onion
3 minced garlic cloves
lemon juice q.b.
Chopped aromatic herbs (basil, parsley, coriander, oregano)
A pinch of sweet chili powder
1 dessert spoon of balsamic vinegar
A splash of olive oil
A pinch of salt and freshly ground black pepper
Vegetables or salad and fries (optional) for serving
RODI products used in the preparation of this recipe
Kitchen sink: Urban 105
Tap/mixer: Line MN 1001
Accessory: Bamboo cutting board
Dip the skewer sticks in water, to hydrate and not burn them when cooking.
Cut the chicken into large cubes and slice the cornbread and peppers into square or rectangular pieces.
Separate the red onion layers, breaking them, if necessary, into smaller pieces.
Cut the chorizo into slices.
In a bowl, make a marinade by adding the olive oil, lemon juice, balsamic vinegar, paprika, minced garlic, pepper, salt, and chopped herbs — reserve some of this sauce in a separate bowl for the final steps of the recipe.
Assemble the skewers, alternating all the ingredients, at least twice: pepper, onion, chicken, chorizo, and bread.
Brush the skewers with the marinade, generously and all over, and let them rest for at least an hour (brush or rotate the skewers, to make sure they are well seasoned).
Preheat the oven to 180 ºC with the ventilation system on.
Place the skewers on the oven tray or any other metallic/ceramic tray.
Put them in the oven for about 15-20 minutes.
Once they are ready, brush the chicken skewers with a little more sauce and serve with homemade fries, salad, or vegetables — for example, in the last 10 minutes, you can add asparagus to the tray.
Recipe developed by: