Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 chicken breasts or chicken thighs
- 1/2 red bell pepper, cut into 1 inch squares
- 1/2 green bell pepper, cut into 1 inch squares
- 2 yellow onions, cut into eighths
- 1 cup cherry tomatoes
- bamboo skewers:
- 1/2 cup oil
- 3 cloves garlic, chopped
- 1 teaspoon paprika (www.worldspice.com has the real stuff)
- 1/2 teaspoon fresh Mexican oregano
- kosher salt
- black peppercorns
Directions
Soak the skewers for an hour.
Set charcoal alight.
In your handy mortar grind the Oil, Garlic, Paprika, Oregano, Salt, and Peppercorns.
Skin, debone, and de-fat the chicken.
Cut into 1/2 cubes.
Rinse, pat dry, stir into Marinade.
Coat well.
Thread the Onion, Chicken, Peppers, and Cherry Tomatoes alternately onto the skewers.
Grill over medium coals for 15-20 minutes'til everything is done.
This works well grilled over a hibachi or other small grill on a picnic.
Prepare everything at home and do the grilling at the picnic site.
It's almost as good cooked under the broiler at home.