Espetada, skewers, kebabs...you name it, it’s all good. This recipe is inspired by great lunches I’ve had with girlfriends at a certain restaurant. I’ve ordered this dish every time we’ve gone there and it is always a great choice. Espetada are like little parties on a stick. There are countless combinations
Chicken Breast or Tenders 2 Zucchini 1 Red Onion 1 Orange Pepper 1 Yellow Pepper 1 Green Pepper Bella Mushroom Caps, stems removed
Marinade 3 Tbsp Olive Oil 1/4 C Pineapple Juice 1 Tbsp Curry Powder 1 Tsp Brown Sugar 1 Tsp Garlic Powder Salt + Pepper to taste For the prep, slice all veggies uniformly. Separately, the chicken should be cut in the same diameter of the vegetables. This promotes even cooking.
Using skewers, thread a series of vegetables and meat. Over high heat, grill each skewer, basting with the marinade as you go. Allow the skewers to cook at least 4-5 minutes on each side, turning and basting continuously. The end result should be a delightful line of slightly charred vegetables and juicy bits if chicken ready for the taking. This was served with sautéed fresh spinach and a sweet potato and carrot mash. Enjoy!
