Chicken and pork skewers

Name: Chicken and pork skewers - Draga N.
Ingredients: 200 g carrots; 2 bell peppers of different colors; 4; 5 onions; 2 pieces of chicken breast (approximately 400 g); 400 g pork; 2 tablespoons of broth; 4 tablespoons of oil; salt; pepper; skewers for grilling of course :)

Diverse - Chicken and pork skewers by Draga N. - Recipia

These chicken and pork skewers are among the recipes I make when I feel like combining different types of meat and vegetables without spending too much time in the kitchen. I usually prepare them for weekend meals or when I want something easy to eat but filling. I always have skewers in the drawer, and I often find vegetables in the fridge to place between the pieces of meat. They are delicious both warm and cold, and can be adapted based on what you find at the store. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes (including cutting and skewering) Cooking time: 30 minutes (plus 15 minutes for boiling the meat) Servings: 4 Difficulty: easy Recipe type: main course, suitable for family or a relaxed meal Ingredients 200 g carrots 2 bell peppers (ideally different colors) 4-5 onions 2 pieces of chicken breast (about 400 g) 400 g pork 2 tablespoons tomato paste 4 tablespoons oil salt, pepper skewers Preparation Method 1. Start with the meat. Boil the chicken breast and pork in water with a little salt. They should boil for about 15 minutes; they don’t need to be fully cooked, just firm enough to cut and put on skewers. 2. While the meat is boiling, prepare the vegetables. Slice the carrots into rounds, chop the bell peppers into cubes, and peel and quarter the onions. 3. After the chicken and pork have boiled, let them cool for a few minutes, then cut them into suitable cubes. 4. Prepare the skewers. Start alternating pieces of meat and vegetables as you like – there’s no strict rule. For each skewer, you can put about 2-3 types of vegetables between the pieces of meat. 5. In a bowl, mix the 4 tablespoons of oil with 2 tablespoons of tomato paste, salt, and pepper. 6. Place the skewers on a baking tray lined with parchment paper or directly in the tray, then brush them with the oil and tomato paste mixture. 7. Put the tray in the oven at 180-200°C. The skewers don’t need much time, about 25-30 minutes, just enough to brown and soften the vegetables. Halfway through, turn them once for even cooking. Why I Make This Recipe Often It’s quick, doesn’t involve complicated ingredients, and I can adapt the composition based on what I have on hand. The partially boiled meat makes the skewers juicy and shortens the oven time, while the vegetables remain fairly crunchy. It works for any lunch or dinner, especially when I want to cook something without too much fuss over details. Tips and Variations Tips - When cutting the meat, don’t make the pieces too small so they don’t dry out in the oven. - If you want them to be more colorful, use bell peppers of different colors. - You can soak the skewers in water for 10-15 minutes if you’re using them directly in the tray, to prevent the tips from burning. Substitutions - You can swap the chicken and pork or use just one of them. - If you don’t have tomato paste, you can just brush the skewers with oil, but the flavor will be simpler. - Instead of carrots, zucchini or mushrooms work well if you have them on hand. Variations - You can add or remove vegetables to taste – sometimes I also include a few pieces of tomatoes or zucchini. - If you want a more intense flavor, you can sprinkle extra spices into the oil and tomato paste mixture, but the recipe works well simple too. Serving Ideas - They are good warm, as a main dish, with a bit of bread or plain rice. - They can also be eaten cold, in a lunch box or for a picnic. - A yogurt sauce with garlic pairs nicely if you like. Frequently Asked Questions 1. Why do I need to boil the meat before putting the skewers in the oven? Partially boiling the meat keeps it juicier after baking and prevents the inside from being raw, especially with pork. Additionally, it cooks faster in the oven. 2. Can I use other types of meat? Yes, you can use only chicken or only pork. If you have another type of meat cut into cubes (like turkey), it works just as well. 3. What do I do if I don’t have skewers? You can mix the ingredients directly in a tray and bake them like a quick casserole. The texture is slightly different, but the taste is similar. 4. Can the skewers be made on the grill? They can be grilled, but the cooking time may be shorter, and it would be ideal to use metal skewers or soak wooden ones well beforehand. 5. Can the tomato paste be replaced with something? If you don’t have tomato paste, you can use a thicker tomato sauce or even ketchup if you prefer, but plain tomato paste has a more neutral flavor. Nutritional Values The values below are estimates for one serving (out of 4), including all ingredients: Calories: ~320 kcal Protein: 28 g Fat: 16 g Carbohydrates: 16 g These are estimates based on the main ingredients and may vary depending on how much oil and tomato paste is absorbed during cooking or if you use different vegetables. Storage and Reheating The skewers can be stored in the fridge in a sealed container for up to 2 days. When reheating, it’s best to use the oven or a skillet to prevent them from drying out. Freezing is not recommended, as the vegetables lose their texture.

Chicken and pork skewers

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