Curried Chicken Kebobs

Curried Chicken Kebobs

Ingredients: 1 ½ pounds skinless boneless chicken thighs, cut into 1 cubes (2.5cm) (700gr) 1 red onion, cut into 1 cubes (2.5cm) 2 red bell peppers cut into 1 cubes (2.5cm) 2 tablespoons extra-virgin olive oil (30ml) salt and pepper to taste Marinade: ¼ cup olive oil (60ml) ¼ cup cilantro chopped (60ml) ¼ cup mint chopped (60ml) ¼ cup shallots chopped fine (60ml) 2 teaspoons curry powder (10ml) Salt and pepper to taste Olive oil for drizzling wooden skewers that have been soaking in water for at least an hour Put the chicken in a resealble plastic baggie

Method: For the marinade: in a bowl combine olive oil, cilantro, mint, shallots, curry powder and mix. Pour into baggie with chicken. Coat well and then into the refrigerator overnight. Remove chicken from the refrigerator. Remove from baggie and discard marinade. Season chicken with salt and pepper. Thread chicken & vegetables onto the skewers. Alternate between the onion, peppers and chicken. Place the skewers on a baking sheet for transporting to barbecue. Drizzle with olive oil to prevent sticking. Prepare barbecue for direct grilling. Preheat the grill to a medium-high heat. Oil and add the skewers so they overhang the edge of the grill. They will take about 8 minutes, turning once every 2 minutes to get nice char marks on all sides. Remove the skewers from the barbecue and tent with foil.