- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 625 kcal
Quick summary
“These mixed skewers interleave marinated cubes of chicken and pork loin with crunchy pieces of onion and bell peppers. A practical and balanced option for weekend barbecues or grilled meats.”
What you need to know
- The marinade with soy sauce, garlic, and olive oil hydrates the meats and ensures attractive coloring when browning on the grill.
- Cutting the meats and vegetables into similarly sized cubes ensures even cooking time on the skewer.
- Turning the skewers every 3 minutes on the hot grill sears all four sides without burning the interspersed vegetables.
Ingredients
Main
- 1 kg of chicken meat in cubes
- 500 g of cubed pork
- 2 large onions cut into pieces
- 1 red bell pepper cut into squares
- 1 green bell pepper cut into squares
- 1 cup soy sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
Principal
- In a container, mix the chicken and pork meat with soy sauce, olive oil, garlic, salt, and pepper. Deixe marinar por pelo menos 30 minutos.
- Prepare the skewers, alternating meat cubes with pieces of onion and bell pepper.
- Heat the grill to high temperature.
- Place the skewers on the grill and cook for about 15 minutes, turning them regularly so they cook evenly.
- When the meats are golden, remove from the grill and serve immediately.
Chef's tips
- Let the wooden skewers submerged in water for 30 minutes before assembling so they don't burn on the grill.
- Do not squeeze the meat cubes excessively together on the skewer to allow the heat to cook between the pieces.
- Brush the remaining marinade over the skewers during the first few minutes of grilling to add shine.
Variations
- Bacon skewer: interleave small pieces of smoked bacon between the chicken cubes to moisten the meat.
- Sweet and sour touch: add fresh pineapple cubes interspersed between the chicken and pork meats.
- Skillet version: prepare the skewers on a very hot iron griddle greased with olive oil or butter.
Substitutions
- The pork meat can be replaced by beef rump or flank steak cut into clean cubes of the same proportion.
- Chicken breast can be swapped for boneless thigh cubes, which withstand dry heat better.
- Green bell pepper can be replaced with yellow bell pepper or thick slices of Italian zucchini.
How to store
Store leftovers of shredded roasted skewers or on the skewers themselves in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot covered skillet with a drizzle of olive oil to restore tenderness.
Can it be frozen?
You can freeze the assembled skewers while still raw, wrapped in plastic wrap for up to 2 months. To bake, thaw completely in the refrigerator before taking to the embers to ensure uniform internal cooking.
What to serve with
Serve with seasoned cassava farofa, traditional tomato and onion vinagrete, and toasted garlic bread. Homemade chili sauce and fresh Tahiti lemon segments complete the barbecue service.
Frequently asked questions
Why is it necessary to soak the wooden skewers before use?
Dry wood burns quickly over the heat of the embers; pre-hydration of 30 minutes prevents the stems from breaking on the grill.
Does the salt in the marinade toughen the meat if it rests too long?
Resting for 30 to 60 minutes is safe and seasons adequately; avoid periods longer than 6 hours so as not to dehydrate the chicken in the salt.
Can I prepare these skewers in the conventional oven?
Yes, arrange the skewers resting on the edges of a baking sheet and bake at 200°C for 20 to 25 minutes, turning halfway through.
How to prevent chicken breast from drying out on the skewer?
Keep the marinade for at least 30 minutes and roast over a strong fire, turning frequently to cook in a maximum of 15 minutes.
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