Grilled Skewers with a Southwestern Twist

Ingredients

In this adaptation, the traditional French brochettes are transformed into a Southwestern delight. The original French recipe typically features marinated meat or vegetables grilled on skewers, but the Southwestern twist introduces a new flavor profile. The marinade is infused with Southwestern spices, such as cumin, chili powder, and smoked paprika, to give the dish a bold and smoky taste. This adaptation also embraces the vibrant colors and bold flavors commonly found in Southwestern cuisine. We alse have the original recipe for Brochettes, so you can check it out.

• 1 pound (450g) boneless chicken breast, cut into bite-sized pieces 1 pound (450g) boneless chicken breast, cut into bite-sized pieces
• 1 red bell pepper, cut into chunks 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks 1 red onion, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the chicken pieces in a separate bowl and pour half of the marinade over them. Toss to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken, bell peppers, and red onion onto the soaked wooden skewers, alternating between the ingredients.
5. 5.
   Brush the grill grates with oil to prevent sticking. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
6. 6.
   Remove the skewers from the grill and brush them with the remaining marinade for an extra burst of flavor.
7. 7.
   Serve the Grilled Skewers with a Southwestern Twist hot off the grill and enjoy!

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into uniform bite-sized pieces to ensure even cooking.
• Bell peppers — Choose firm and brightly colored bell peppers for the best flavor and texture.
• Red onion — Soak the red onion chunks in cold water for 10 minutes before skewering to mellow their sharpness.

Tips & Tricks

• Soak the wooden skewers in water before grilling to prevent them from burning.
• If using metal skewers, remember to handle them with oven mitts or tongs as they can become extremely hot.
• Feel free to customize the marinade by adding a pinch of cayenne pepper for an extra kick.
• Serve the skewers with a side of fresh salsa or guacamole for a complete Southwestern experience.
• For a vegetarian version, substitute the chicken with tofu or portobello mushrooms.

Serving advice

Serve the Grilled Skewers with a Southwestern Twist as a main course alongside a fresh green salad or with a side of cilantro-lime rice. Garnish with chopped fresh cilantro and a squeeze of lime juice for an added burst of flavor.

Presentation advice

Arrange the skewers on a platter, allowing the vibrant colors of the grilled chicken, bell peppers, and red onion to shine through. Sprinkle some chopped cilantro over the top for an attractive finishing touch.