Marinated Chicken Brochettes

Name: Marinated Chicken Brochettes
Ingredients: 2 skinless chicken breasts (6oz, 175g); 6 fresh bay leaves; 1/2 medium red onion, peeled, halved and separated into 8 layers; 1/2 large yellow pepper, deseeded and cut into 8; 1 teaspoon peanut oil or 1 teaspoon other flavourless oil; salt; fresh ground black pepper; marinade; 1 garlic clove; 1 teaspoon peeled grated fresh ginger; 1 medium green chili, deeseded; 1 tablespoon fresh coriander leaves (cilantro); 1 teaspoon ground turmeric; 6 fluid ounces buttermilk; salt & fresh ground pepper; wooden skewer

16 ingredients

6 steps

Ingredients

2 skinless chicken breasts (6oz, 175g)
6 fresh bay leaves
1/2 medium red onion, peeled, halved and separated into 8 layers
1/2 large yellow pepper, deseeded and cut into 8
1 teaspoon peanut oil or 1 teaspoon other flavourless oil
salt
fresh ground black pepper
marinade
1 garlic clove
1 teaspoon peeled grated fresh ginger
1 medium green chili, deeseded
1 tablespoon fresh coriander leaves (cilantro)
1 teaspoon ground turmeric
6 fluid ounces buttermilk
salt & fresh ground pepper
wooden skewer

Directions

1

To make the marinade.
2

Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
3

Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
4

30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
5

Preheat the grill to its highest setting for 10 minutes.
6

Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.