Marinated and grilled skewers
Equipment
- Pellet grill (Woodcreek 4-in-1 pellet grill, Cuisinart)
- wood skewers
- Cherry Rum Cuisinart's Pellets
Ingredients
- 2-3 lbs chicken boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 orange pepper cut into 1-inch pieces
- 1 yellow pepper cut into 1-inch pieces
- 1 red pepper cut into 1-inch pieces
- 1 red onion quartered
- 250 g grilling cheese Halloumi style, thickly sliced
- 1 tbsp sesame seeds
Marinade
- 1/2 lemon juice
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1 tsp dry thym
- 1 tsp dry basil
- 1 tsp dry oregano
- 1 tsp dry parsley
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp dry red pepper crushed
- 1 tsp Roasted Chipotle Garlic Cuisinart's seasoning
Instructions
- In a small container, mix all the marinade ingredients together and whisks well.
- Cut the chicken breasts in cubes.
- Place the chicken cubes in the marinade container and stir until the meat is all covered.
- Refrigerate overnight
- Cut the peppers, onions, and cheese.
- Soak wood skewers in cold water for at least 15 minutes.
- Assemble skewers alternating with onions, peppers, chicken, and cheese.
- Fill the pellet hopers with Cherry Rum Cuisinart's Pellets and preheat the grill to 350°F.
- Place the skewers directly on the grill grates and grill for about 10 minutes per side, or until the chicken is cooked. Internal temperature should be at a minimum of 160 °F
- Brush with more marinade while cooking and sprinkle some sesame seeds.
- Serve with our stuffed Portobello mushrooms recipe.
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