for the marination:
700 g skinned chicken breast fillet, cut into medium size cubes
1 tablespoon olive oil
1 teaspoon caraway seeds
2 cloves garlic, crushed
3 tablespoons balsamic vinegar
2 tablespoons white vinegar
2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 60ml hot water
1 tablespoon honey
1 celery, small stick, cut into slices
1 small onion, cut into slices
pinch of white ground pepper
for the grilled vegetables:
2 medium baby zucchini or 200 g, cut into thick slices lengthwise
1 medium onion or 125 g, cut into wedges
1 medium red bell pepper or 150 g, seeded and cut into big slices
1 medium green bell pepper or 150 g, seeded and cut into big slices
1 medium yellow bell pepper or 150 g, seeded and cut into big slices
1 cup cherry tomatoes or 200 g
In a bowl, combine and mix all chicken marination ingredients. Cover and marinade in fridge for at least 12 hours.
In a wooden skewer, arrange chicken.
Grill the chicken skewers on medium heat for 5-7 minutes from all sides or until it’s cooked.
Grill vegetables on a large non-stick pan-fry greased with a little of olive oil until they are cooked.
Arrange the skewers and vegetables in serving plate and serve.