Jungle Canopy Skewers with Herbaceous Dip
These colorful skewers are inspired by the lush, towering forests and vibrant life found within. Featuring marinated chicken and fresh vegetables, they're grilled to perfection and served with a bright, herbaceous dip. A fantastic main course that's both healthy and hearty.
Directions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, oregano, smoked paprika, salt, and pepper.
- 3
Add the chicken pieces to the marinade, toss to coat, and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 4
Preheat your grill to medium-high heat (about 400°F / 200°C).
- 5
While the grill heats, thread the marinated chicken, bell peppers, red onion, and cherry tomatoes alternately onto the soaked skewers.
- 6
In a small bowl, prepare the herbaceous dip by combining the remaining 2 tablespoons of olive oil, chopped parsley, chopped dill, mayonnaise, white wine vinegar, and a pinch of salt and pepper. Stir well and set aside.
- 7
Lightly brush the grill grates with oil to prevent sticking.
- 8
Place the skewers on the hot grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred.
- 9
The internal temperature of the chicken should reach 165°F (74°C).
- 10
Remove the skewers from the grill and let them rest for a few minutes.
- 11
Serve the Jungle Canopy Skewers hot with a generous side of the herbaceous dip.