Search
x
×
The Cook Book
x

Chicken Brochette

Home » Written Recipes » Recipes » Main Course » Fast Food » Chicken Brochette
Chicken Brochette Recipe ccexpress

Recipe Description

Chicken Brochette is a delicious grilled dish featuring marinated chicken pieces skewered with colorful vegetables. The smoky and juicy flavors make it perfect for BBQ parties, family gatherings, or a healthy meal option.

Serving Details

  • Servings: 4
  • Serving Size: 2 skewers

Cooking Time

  • Preparation Time: 15 minutes
  • Marination Time: 2 hours
  • Cooking Time: 15 minutes
  • Total Time: 2 hours 30 minutes

Nutritional Information (Per Serving)

  • Calories: 280 kcal
  • Protein: 30 g
  • Fat: 10 g
  • Carbohydrates: 6 g
  • Sodium: 450 mg

Ingredients

For the Chicken Brochette:

  • 500g boneless chicken (cubed)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon yogurt
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon dried oregano
  • 1 teaspoon chili flakes (optional)
  • 1 bell pepper (cut into chunks)
  • 1 onion (cut into chunks)
  • 1 zucchini (sliced)
  • Skewers (wooden or metal)

Instructions

Step 1: Prepare the Marinade

In a large bowl, mix olive oil, lemon juice, yogurt, ginger-garlic paste, paprika, black pepper, cumin powder, turmeric, salt, oregano, and chili flakes. Stir well to combine.

Step 2: Marinate the Chicken

Add the chicken cubes to the marinade and mix thoroughly. Cover and refrigerate for at least 2 hours for the best flavor.

Step 3: Assemble the Skewers

Thread the marinated chicken pieces onto skewers, alternating with bell peppers, onions, and zucchini slices.

Step 4: Grill the Chicken

Preheat a grill or grill pan over medium-high heat. Lightly grease the grill with oil and cook the skewers for 10-15 minutes, turning occasionally until the chicken is fully cooked and slightly charred.

Step 5: Serve and Enjoy

Transfer to a serving plate and garnish with lemon wedges and fresh herbs. Serve hot with a side of garlic sauce, hummus, or salad.

FAQs

Can I cook Chicken Brochette in the oven?

Yes! Preheat your oven to 200°C (400°F) and bake for 20-25 minutes, flipping halfway through for even cooking.

How can I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

What vegetables can I use for Chicken Brochette?

Bell peppers, onions, zucchini, cherry tomatoes, and mushrooms work great with this recipe.

Can I marinate the chicken overnight?

Yes, marinating overnight enhances the flavors and makes the chicken even more tender.

You May Like

Latest Recipes

Top 10

Chefs Biography

×
Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

Bombay Biryani

Bombay Biryani

Serving Details Serves: 4-6 Preparation Time: 30 minutes Cooking Time:

rice almond milk

Rice Almond Drink Recipe

Heat milk in a wok, add in almonds, rice flour and sugar. Cook till thickens. Then add cream and almond essence, mix well. Remove mixture in blender, add in ice cubes and a little red syrup.

Iced Mocha ccexpress

Iced Mocha

Serving Details Yield: 1 serving Preparation Time: 5 minutes Cooking

recipe image legacy id 926492 10

One-pot Moroccan chicken

Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook. Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.

recipe image legacy id 295478 10 3

Green bean minestrone

Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins. Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.

recipe image legacy id 513781 11

One-pot chicken with braised vegetables

Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon until crisp. Add the potatoes and shallots, then cook until just starting to brown. Nestle the chicken among the veg, pour over the wine, then pot-roast, undisturbed, for 1 hr or until the chicken is cooked. After 1 hr, remove the chicken and place the pan back on the heat. Stir the peas into the buttery juices, adding a splash of water if the pan is dry, then simmer until the peas are cooked through. Finally, add any juices from the rested chicken, then stir through the herbs and serve with the chicken.

recipe image legacy id 192535 12

Chicken chow mein

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Most Popular Recipes

x
x