|
|
Agristo seasoned surf fries |
|
680 grams |
boneless, skinless chicken breasts, cut into 1-inch chunks |
|
2 tablespoons |
olive oil |
|
2 cloves |
garlic, minced |
|
1 teaspoon |
paprika powder |
|
1 teaspoon |
ground cumin |
|
0.5 teaspoon |
ground coriander |
|
0.5 teaspoon |
dried oregano |
|
|
Salt and black pepper to taste |
|
|
Juice of 1 lemon |
|
2 |
yellow bell peppers, cut into chunks |
|
1 |
large red onion, cut into chunks |
|
|
Wooden skewers, soaked in water for about 30 minutes |
Prepare the seasoned surf fries according to the cooking instructions.
In a mixing bowl, combine the olive oil, minced garlic, paprika powder, ground cumin, ground coriander, dried oregano, salt, black pepper, and lemon juice.
Add the chicken chunks to the marinade and toss until the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to marinate.
Preheat your grill to medium-high heat.
Thread the marinated chicken chunks, yellow bell pepper chunks, and red onion chunks alternately onto the soaked wooden skewers.
Lightly oil the grill grates to prevent sticking.
Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Remove the skewers from the grill and let them rest for a few minutes.
Serve the chicken, yellow pepper, and red onion skewers on a platter, and you can garnish with fresh herbs like parsley or cilantro, if desired.
You can also serve these skewers with your choice of dipping sauce or a drizzle of extra lemon juice for added flavor.