Grilled Chicken And Mozzarella Pesto Skewers
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 small
Eggplant (cut into 1-inch dice)1
SaltDirections:
1
Special equipment: skewers, soaked 30 minutes if wood or bamboo Place the chicken in a bowl
2
Put the eggplant cubes in a separate bowl and add the peppers
3
Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste
4
Toss well
5
Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste
6
Toss well
7
Preheat a grill for cooking over medium-high heat
8
Build skewers, alternating chicken cubes with vegetables
9
Lightly oil the grill grates
10
Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side
11
Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste
12
Toss well
13
Thread the mozzarella cubes on the tops and bottoms of each of the skewers
14
Drizzle with pesto and serve immediately