A fun trip to the Caribbean with this interactive dish. Metal skewers are a must to keep all the heavy weight participants intact.
Marinate the chicken and the veges in separate plastic bags. And then forgo the photo art of the skewer and just segregate the chicken and the veges on their own skewers. That will make cooking time far easier to manipulate, as the veges may cook a little quicker than the chicken.
But it’s close.
2 chicken breasts, cut into appropriate skewer cubes
1 green bell pepper, cut as above
1 red bell pepper, cut
¼ sweet onion (or Pearl onions)
6 large mushrooms, whole
(Optional additions: zucchini rounds, larger cherry toms)
1 C soy sauce
2T honey (preferably smoked honey)
Couple dashes of red wine vinegar
Juice of one lemon
Glug of olive oil
Dash of paprika, cumin, garlic salt and pepper
1C chicken broth
Couple dashes of turmeric
Handful chopped cilantro
½ C white rice
Place the cubed chicken in one bag and the cut veges in another.
Pour the majority of the marinade to thoroughly coat the chicken. Then save a bit for the veges.
Let sit for an hour, then thread the chicken onto skewers and the veges onto their own skewers.
Start yellow rice, combining all ingredients except for the rice in a pot. Boil. Add rice. Simmer covered for 18-20 minutes.
Heat and spray a grill on medium high heat. Add all skewers.
Timing is very close for all skewers. Roughly 6 minutes, then turn each skewer for another 5-6 minutes. When chicken starts getting black and crispy, it’s done. Same with veges. You def don’t want to overcook the chicken.
Serve over yellow rice.