Birdchick's Tropical Kebabs |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe ages ago in a Spanish cooking magazine called Cocina Semanal, and have adapted it slightly, to fit my tastes. The combination may sound odd, but it's actually quite good! -Slightly- underripe bananas are best for this recipe. Ingredients:
2 boneless skinless chicken breasts |
2 bananas (not green, but not fully ripe either) |
1 onion |
1 red pepper |
1 cup chopped pineapple |
2 cloves garlic |
8 cherry tomatoes, to taste |
2 -3 tablespoons olive oil |
salt and pepper |
Directions:
1. Set up for making kebabs: Cut chicken into bite sized pieces, slice bananas into rounds, cut onion into wedges, roughly chop red pepper, and mash garlic.
2. You may wish to soak your bamboo scewers for 30 minutes to avoid burning as well.
3. Thread scewers alternating chicken with fruit and vegetables.
4. Whisk together garlic and oil and brush kebabs.
5. Season with salt and pepper.
6. Cover and refrigerate for 30 minutes or so.
7. Grill or broil kebabs about 15 minutes (or until cooked through), turning about half way through.
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