Imagine tender, marinated chicken cubes paired with sweet and smoky bell peppers, all grilled to perfection on a skewer. Bell Pepper Chicken Skewers are a burst of flavour and colour, making them perfect for any occasion—be it a backyard barbecue, a quick weeknight dinner, or an elegant party starter.
The combination of juicy chicken and vibrant bell peppers, kissed by the smokiness of a grill or the caramelization of an oven, creates a dish that’s both visually appealing and delicious. Rich in protein, vitamins, and antioxidants, these skewers are a healthy, satisfying option for all.
Easy to customize and even easier to prepare, this recipe is sure to become a favourite in your culinary rotation. In a large mixing bowl, combine: 3 tablespoons of olive oil The juice of 1 lemon (about 2 tablespoons) 2 garlic cloves, finely minced, 1 teaspoon paprika, ½ teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon honey (optional for a touch of sweetness).
Whisk the mixture until fully emulsified. The marinade should have a balanced combination of tanginess, sweetness, and savoury notes. Rinse and pat dry 500g (1 lb) of chicken breast or thighs. Cut the chicken into uniform 1-inch cubes to ensure even cooking.
Wash and deseed 2 bell peppers (choose a combination of red, yellow, and green for visual appeal). Slice into 1-inch squares. Add the chicken cubes to the marinade, ensuring each piece is fully coated. Use your hands or a spoon to mix thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
For the best flavour, marinate for up to 2 hours. If using wooden skewers, soak them in water for at least 30 minutes. This prevents them from burning during cooking. Remove the marinated chicken from the refrigerator and thread it onto the skewers. Alternate chicken cubes with bell pepper squares for a balanced look.
Leave a small gap between pieces for even heat distribution. Each skewer should have an equal mix of chicken and peppers.
Cook the Skewers;
Grilling Option (Preferred)
Preheat your grill to medium-high heat (about 190-200°C or 375-400°F). Lightly brush the grill grates with oil to prevent sticking. Place the skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes.
Watch for light charring and caramelization. Check the internal temperature of the chicken with a meat thermometer; it should read 75°C (165°F).
Oven Option;
Preheat your oven to 220°C (425°F). Line a baking sheet with foil and lightly oil it. Arrange the skewers in a single layer. Bake for 20-25 minutes, turning halfway through. For a smoky, grilled effect, broil for the last 2 minutes.
Stovetop Option
Heat a griddle or large skillet over medium-high heat. Brush with a thin layer of oil.
Place the skewers in the pan and cook for 10-12 minutes, turning frequently to ensure even cooking and browning.
Cut into a chicken piece to ensure the inside is no longer pink. For precision, use a meat thermometer; the internal temperature should be 75°C (165°F).
Expert Tips for Success;
Marinate Longer: For maximum flavour, marinate the chicken overnight in the refrigerator.
Uniform Sizing: Cut chicken and bell peppers into similar-sized pieces to ensure even cooking.
Preheat Grill or Pan: Always preheat your cooking surface to achieve a proper sear.
Avoid Overcrowding: Space skewers apart during cooking for even heat circulation.
Rest the Chicken: Allow skewers to rest for 3-5 minutes after cooking. This redistributes the juices, ensuring moist chicken.
Customization Ideas and Variations;
Protein Alternatives: Swap chicken for shrimp, tofu, or pork cubes.
Vegetables: Add cherry tomatoes, zucchini slices, or mushrooms to the skewers.
Spicy Kick: Include chilli flakes, cayenne pepper, or hot sauce in the marinade.
Sweetness: Substitute honey with brown sugar or maple syrup.
Cultural Flavors: Experiment with Mediterranean herbs (oregano, rosemary) or Asian-inspired ingredients (soy sauce, sesame oil).
Serving Suggestions;
Side Dishes: Serve with steamed rice, couscous, or warm naan bread.
Salads: Pair with a fresh green salad, Greek salad, or coleslaw.
Dips: Offer hummus, tzatziki, or garlic aioli for dipping.
Drinks: Complement with iced tea, lemonade, or a crisp white wine.
Storage, Reheating, and Make-Ahead Tips;
Storage: Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheating: Warm the skewers on a grill or stovetop over low heat, brushing with olive oil to retain moisture.
Make-Ahead: Marinate the chicken and prep vegetables a day in advance. Assemble skewers just before cooking to save time.
Bell Pepper Chicken Skewers are the epitome of flavour, colour, and versatility. Whether you’re cooking for family or hosting a gathering, this recipe promises to deliver mouthwatering results every time. With minimal effort and maximum payoff, these skewers are a must-try. Gather your loved ones and enjoy a meal that’s as delightful to share as it is to eat.
Ingredients;
- Chicken breast or thighs: 500g (1 lb), cut into 1-inch cubes
- Bell peppers: 2 medium (use a mix of red, yellow, and green), cut into 1-inch squares
- Olive oil: 3 tablespoons
- Lemon juice: Juice of 1 fresh lemon
- Garlic: 2 cloves, minced
- Paprika: 1 teaspoon
- Ground cumin: ½ teaspoon
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Honey (optional): 1 tablespoon
- Skewers: 8-10 wooden or metal
Equipment:
- Mixing bowls
- Knife and cutting board
- Grill, oven, or stovetop griddle
- Tongs
- Pastry brush (for oiling the grill or pan)
