Lemon and Shishito Pepper Chicken Skewers

Votes: 3

Time: 25 min.
Complexity: easily
Servings: 4

Grill small chicken skewers with shishito peppers. Brush the chicken pieces with a mixture of lemon juice, olive oil, and spices beforehand. The citric acid in the chicken helps retain moisture during grilling, keeping it juicy and tender. It also imparts a subtle citrus aroma, which, combined with the grill aroma, makes the meat incredibly appetizing. As a vegetable side dish, grill shishito peppers on skewers alongside the chicken. Grilling over an open flame brings out their sweet and spicy flavor even more. This combination is ideal for quick and delicious kebabs that don't require lengthy marinating.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g chicken breast fillet, cut into 4 cm pieces.
2 tbsp. l. olive oil
2 tablespoons lemon juice
1 clove of garlic, grated
24 - 30 small shishito peppers
1.5 tsp chopped thyme

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to medium-high heat and brush the grates with vegetable oil. In a large bowl, toss the chicken with olive oil, lemon juice, thyme, garlic, 1/2 teaspoon salt, and a small amount of black pepper. Then thread the chicken pieces and shishito peppers onto 8 10-inch skewers.
Grill the kebabs, covering the grill and turning the skewers occasionally, until the chicken is cooked through and the peppers are charred, about 10 minutes.

Categories:

recipe / Grill, barbecue / Grilled chicken / Grilled poultry / Grilled vegetables and fruits / / Food Network - recipes

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