Grilled skewers

Name: Grilled skewers
Ingredients: 500 g boneless chicken breast; 200 g pork neck; 5 sausages (400 g) fresh; 250 g cherry tomatoes; 2 medium cucumbers (600 g); 1 teaspoon salt; 1/2 teaspoon ground pepper

Diverse - Grilled skewers by Anaida I. - Recipia

Grilled skewers with chicken, pork, fresh sausages and vegetables are browned on all sides and taste good both hot and cold. Chicken and pork skewers often make it to the table at a weekend barbecue, with cherry tomatoes and cucumber slices between the pieces of meat. I serve them hot, with green salad on the side. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. Approximately 610 kcal and 58 g protein per serving.

Ingredients

500 g boneless chicken breast
200 g pork neck
5 sausages (400 g) fresh
250 g cherry tomatoes
2 medium cucumbers (600 g)
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Pat the chicken breast dry with a paper towel and cut it into cubes about 3 cm across. 2. Cut the pork neck into similarly sized cubes, then slice the fresh sausages. 3. Wash the cherry tomatoes and cut them in half. Wash the cucumbers, cut them in half lengthwise, then slice them. 4. Thread the meat, sausages and vegetables onto skewers in whichever order you like. Sprinkle with the salt and pepper. 5. Grill the skewers on a hot grill for 12 minutes on each side, until browned and the chicken is cooked through. Let them rest for 10 minutes before serving hot or cold, with salad.

Notes

Keep in the refrigerator for up to 3 days in a closed container; reheat only the portion you’re going to eat. Pork neck with a little fat stays less dry on the grill than a very lean cut, and the thickness of the pork slices changes the browning time. Cut the meat into similar-sized pieces; if the chicken is cut smaller, it may be ready before the thicker pieces of pork. Very soft cherry tomatoes crack easily when you thread them, so choose firm, ripe ones. The cucumber slices sometimes soften before the meat; put them near the ends of the skewers, where they’re easy to remove. Don’t rush the first turn: let the meat brown on one side before turning the skewers. You can replace the pork neck with 200 g of chicken breast if you want all the meat to be the same kind. I serve them with green salad, so there’s something fresh alongside the browned meat.