Chicken Skewers

Right, this blog has a few to many tangents away from photography. I hope you don’t mind too much! I did take the photo on the right :).

When I was younger, my father owned a Japanese Restaurant so I grew up with a lot of really good food. Naturally, cooking is one of the things that I quite enjoy. Believe it or not, I actually spend time cooking rather than using the pre-made jars of marinade and sauces.

I cooked some chicken skewers last weekend and I was amazed at how good they tasted. I don’t use measurements so I’ve just listed everything with how much I think I used. I’m writing it here so I don’t forget it myself. I’ll update it one day with actual measurements for everyone else.

Ingredients

  • 1 small can of pineapples in juice, cut into skewer-able sizes. Keep the juice.
  • 3 capsicums (red/green/yellow), cut into skewer-able sizes
  • 1 Large Onion, cut into skewer-able sizes
  • 600g Chicken Breast, cut into skewer-able sizes
  • 2 blobs of tomato sauce
  • 2 garlic cloves
  • A squirt of soy sauce
  • Some Olive oil

Cooking Gear

  • Chopping Board
  • a Sharp Knife
  • 8 Skewers
  • Large Bowl for marinating
  • Barbecue

Prep and Cooking

  1. Strain the pineapple juice into the bowl along with the tomato sauce, soy sauce and garlic.
  2. Add the chicken into the bowl, mix around, cover, then leave in the fridge for between 1 – 1.5 hours.
  3. Once the chicken is marinated, just start skewering the capsicum, pineapple, chicken and onion onto the skewers.
  4. Turn on the barbecue, set it to medium-high. Throw on some olive oil then cook for 10 -15 minutes and make sure you turn them every now and again.
  5. Eat (or serve)