Ingredients for 4 people
1 chicken breast of about 800 gr
4 small courgettes
8 red cherry tomatoes
4 small onions
2 tablespoons of sweet paprika
2 bay leaves
1 organic lemon
2 cloves of garlic
Coriander seeds
Fresh parsley
4 tablespoons of extra virgin olive oil
White pepper in grains
Long bamboo sticks
In a large bowl, combine oil, lemon juice and zest, some parsley leaves, paprika, crushed coriander seeds, peeled and crushed cloves of garlic and a few peppercorns. Cut the chicken breast into cubes about 3 cm per side and place it in the bowl with the spices
Clean and wash the vegetables, cut the courgettes into discs of a couple of cm and divide the onions into 4. Add them to the other ingredients in the bowl, cover with plastic wrap and refrigerate for at least an hour.
Dip the sticks in water to prevent them from burning during cooking.
Compose the skewers by interspersing meat and vegetables by adding pieces of bay leaf.
Cook on the hot grill for about 15 minutes, sprinkling with the marinade from time to time.