Grilled Chicken Kabobs With Mushrooms, Zucchini And Peppers

This spicy marinade makes the meat really crispy, and I also added many of my loved vegetables – marrow, mushrooms and peppers.


Ingredients :
  • 2 boneless skinless chicken breasts cut into pieces
  • 6 small baby bella mushrooms
  • 2 peppers (can use different colors)
  • 6 wood skewers soaked in cold water for 30 minutes
  • 1 zucchini sliced into 1/4 inch thick rounds

Marinade:
  • 1 tsp salt
  • 1 tsp yogurt
  • 1 tsp Sriracha
  • 1/2 cup olive oil
  • juice from 1 lemon
  • 1 tbsp Sriracha (can use less if you don’t want them too spicy)
  • 3 garlic cloves (chopped or pressed)
  • 1 tsp lime juice
  • 1 tsp black pepper
  • 1 tbsp chopped parsley
  • 1 tsp oregano
  • Spicy Dipping sauce:
  • 3 tbsp mayo
  • salt and black pepper to taste
  • 1 tsp chives (or fresh green garlic)

Manuals :
  1. In a cosmic vessel mix all ingredients for the marinade together and add meat. Variety trusty all meat pieces are tiled with marinade. Deal with plastic wrapper and refrigerate for at minimal 6 hours.
  2. When waiting to frame kabobs preheat restaurant to screaky temperature.
  3. Thought meat, peppers, marrow and mushrooms onto skewers alternately.
  4. Fighting grill barrier with oil. Site kabobs on preheated grill and prepare for at around 15 proceedings, movement erst, until juices run exculpated.
  5. To ready the sriracha dipping sauce mix together mayo, yoghurt, sriracha, scatter juice and add brackish and attack to perceptiveness. Sprinkle with many cut unsoured seasoning or chive on top.

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