Crimson Waste Spicy Skewer Feast
Ignite your senses with these fiery and flavorful skewers, a perfect representation of the challenging yet vibrant landscape. Marinated chicken and bell peppers are grilled to smoky perfection, offering a punch of spice and a satisfying char that calls to mind desert adventures.
Directions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
In a large bowl, combine chicken pieces with olive oil, smoked paprika, cayenne pepper, cumin, garlic powder, onion powder, salt, and black pepper. Toss well to ensure chicken is evenly coated.
- 3
Add the bell pepper and red onion pieces to the bowl with the chicken. Add apple cider vinegar and toss again to coat all ingredients.
- 4
Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld.
- 5
Preheat your grill to medium-high heat (about 400-450°F / 200-230°C).
- 6
Thread the marinated chicken, bell peppers, and red onion alternately onto the skewers.
- 7
Grill the skewers for 10-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp with nice char marks.
- 8
Remove from the grill and let rest for a few minutes before serving. Enjoy with your favorite grain or flatbread.