Brochette de Poulet
Two more days then its officially summer here in New Zealand! Summer here means a lot of barbecues and outdoor grilling, and what’s the best way to start it is with simple grilled dish called Brochette de Poulet.
Brochette is a French term for mixed meats and vegetables that are skewered then grilled. It is not to be confused with satay and yakitori which also defines grilled meats in skewers, brochette is also grilled but vegetables are added unlike the others, on the other hand kebabs are not always grilled. Brochette is also the term for the equipment used to skewer the meats, the metal counterpart for the bamboo sticks used for Asian grilled meats.
Brochettes may contain meats like chicken, beef, lamb and pork which is always accompanied with vegetables such as mushrooms, capsicums, onions, there are also some variations that add pieces of bread. A good light and summer meal which is best accompanied with light and refreshing salads.
- 500-600 g boneless chicken thighs, cubed
- 200-300 g white button mushrooms
- 2 yellow capsicums (bell pepper), cut into small squares
- 2 red capsicums (bell pepper), cut into small squares
- freshly ground black pepper
- smoked paprika
- cayenne pepper
- olive oil
- Marinate chicken in olive oil, salt, black pepper, cayenne and paprika for at least an hour.
- Now place the ingredients on a brochette or skewer.
- Grill for 4 minutes on each side.