Panamanian-style Grilled Chicken Skewers

Ingredients

In this Panamanian adaptation of the Japanese yakitori, we incorporate Panamanian spices and ingredients to infuse the dish with the flavors of the target cuisine. The marinade includes traditional Panamanian spices such as achiote, cumin, and coriander, which add a distinct and vibrant taste to the chicken. Additionally, we use local Panamanian vegetables like bell peppers, onions, and tomatoes to enhance the dish's visual appeal and flavor. We alse have the original recipe for Negima yakitori, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon achiote paste 1 tablespoon achiote paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 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 onion, cut into chunks 1 onion, cut into chunks
• 2 tomatoes, cut into chunks 2 tomatoes, cut into chunks
• 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): 8g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the achiote paste, soy sauce, lime juice, cumin, coriander, paprika, garlic powder, onion powder, salt, and black pepper to make the marinade.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken, bell peppers, onions, and tomatoes onto the soaked wooden skewers, alternating between ingredients.
5. 5.
   Place the skewers on the preheated 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 let them rest for a few minutes before serving.
7. 7.
   Serve the Panamanian-style grilled chicken skewers hot and enjoy the delicious flavors.

Treat your ingredients with care...

• Achiote paste — Achiote paste is a common ingredient in Panamanian cuisine and can be found in Latin American grocery stores. If unavailable, you can substitute it with a mixture of paprika, cumin, and annatto powder for a similar flavor.
• Wooden skewers — Soaking the wooden skewers in water before grilling prevents them from burning. This step ensures that the skewers remain intact during the cooking process.

Tips & Tricks

• For added flavor, brush the skewers with the remaining marinade while grilling.
• If using a charcoal grill, consider adding soaked wood chips to enhance the smoky flavor.
• Customize the vegetable selection based on personal preference or seasonal availability.
• Serve the skewers with a side of Panamanian hot sauce for an extra kick.
• If using metal skewers, be cautious as they can become hot during grilling.

Serving advice

Serve the Panamanian-style grilled chicken skewers as a main course alongside a fresh salad or steamed rice. Garnish with chopped cilantro and lime wedges for a burst of freshness.

Presentation advice

Arrange the skewers on a platter, showcasing the vibrant colors of the grilled chicken and vegetables. Consider adding a decorative touch with a sprinkle of chopped parsley or a drizzle of achiote oil.