Singaporean-style Spicy Skewers

Ingredients

While the original Pinchos Gilda features anchovies, green olives, and pickled peppers, this Singaporean adaptation replaces them with prawns, chicken, and a blend of local spices. The original dish is typically served as a tapa, while this version is prepared on skewers for a more convenient and portable eating experience. We alse have the original recipe for Pinchos Gilda, so you can check it out.

• 12 large prawns, peeled and deveined 12 large prawns, peeled and deveined
• 2 boneless chicken breasts, cut into bite-sized pieces 2 boneless chicken breasts, 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 small onion, cut into chunks 1 small onion, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt and pepper, to taste Salt and pepper, to taste
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine vegetable oil, soy sauce, chili paste, honey, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, salt, and pepper. Mix well to make the marinade.
2. 2.
   Add prawns, chicken, bell peppers, and onion to the marinade. Toss to coat the ingredients evenly. Let it marinate for at least 30 minutes.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated prawns, chicken, bell peppers, and onion onto the soaked bamboo skewers, alternating between ingredients.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the prawns are cooked through and the chicken is tender.
6. 6.
   Serve the Spicy Skewers hot and enjoy the vibrant flavors of Singaporean cuisine.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns properly before marinating them. This will enhance their taste and texture.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Adjust the amount of chili paste according to your spice preference.
• Serve the skewers with a side of spicy peanut sauce for an extra burst of flavor.
• Feel free to add other vegetables like cherry tomatoes or mushrooms to the skewers for added variety.
• If you prefer a milder version, reduce the amount of chili paste in the marinade.

Serving advice

Serve the Spicy Skewers as an appetizer or as part of a main course. They pair well with steamed rice or a refreshing cucumber salad.

Presentation advice

Arrange the skewers on a platter, garnish with fresh cilantro leaves, and serve with a wedge of lime for an appealing presentation.