INGREDIENTS:

• 500g free-range chicken breast
• bell peppers
• 1 tsp. coriander seeds
• 1 tsp. caraway seeds
• ½ tsp. salt
• 1 lime
• handful of fresh spinach
• 2 tbsp. aged balsamico
• olive oil

Hi and welcome to AlmazanKitchen!

Do you remember pork skewers? Of course you do! Let’s make a chicken one, in a Greek style with a note of AlmazanKitchen improvisation! Coal-grilled chicken skewers infused with refreshing spicy marinade, simple and delicious! All made from scratch next to a stunning winter scenery near the mountain river. Recipe is below!

Steps:

Marinade:

1. Prepare some sharp sticks by using knife.
2. Prepare you mortar & pestle.
3. Load in ½ tsp. of salt, 1 tsp. of coriander seeds and 1 tsp. of caraway seeds. Grind everything well!
4. Add some lime’s zest and a lime juice.
5. Mix well until rich texture.
6. Take 500g of free-range chicken breast. Slice & dice it. Dip in the marinade and let it marinate for few hours.

Chicken skewers:

1. Take some bell peppers in a different colors. Dice in major pieces.
2. Skewer it up on a stick by making a layers: pepper, chicken, pepper, chicken, etc…
3. Preheat the grill on coals. Cook the skewers until crispy golden brown texture. Do not forget to flip it.

Serving:

1. Take handful of fresh spinach, dress it up with 2 tbsp. of aged balsamico.
2. Place the chicken skewers on the spinach “pillow”. Add some olive oil.
3. Enjoy! Bon Almazan!

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Do not sit home, love the nature, and cheers to you all!