Recipe for: Grilled chicken and spring vegetable skewers - photo 1
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Recipe for: Grilled chicken and spring vegetable skewers

Pikantne Main Dishes Regional Cuisine of Poland 30 min Easy 4 wyświetleń ~29.90 PLN * - (0)
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Description

Delicate skewers of marinated chicken breast, interspersed with seasonal vegetables in a Polish-modern style. The dish combines a classic, light marinade based on rapeseed oil and lemon with spring accents: asparagus, zucchini, and cherry tomatoes. The skewers have a contrast of sweet pepper, slightly sweet onion, and fresh herbs; they look impressive with golden grill stripes and colorful vegetables. Serve with herbed pearl barley or a young cabbage salad, along with lemon slices. This quick, light, and juicy dish is perfect for a family dinner or a barbecue gathering.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken breast 600 g
  • Pepper 400 g
  • Onion 1 szt. (~150 g)
  • Zucchini 0.8 szt. (~200 g)
  • Asparagus 200 g
  • Cherry tomatoes 200 g
  • Rapeseed oil 30 g
  • Lemon 1.5 szt. (~120 g)
  • Garlic 3 ząbki (~15 g)
  • 🌿 Przyprawy
  • Sweet paprika 4 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Thyme 30 g
💰 Szacowany koszt dania: ~29.90 PLN (7.48 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: squeeze the juice from half a lemon (about 60 ml) without seeds into a bowl, add canola oil (30 g), crushed garlic (15 g), and sweet paprika (4 g). Add salt (6 g) and black pepper (2 g). Mix with a fork or whisk until the ingredients combine into a uniform, slightly oily emulsion. Cut the chicken breast into equal pieces about 2-3 cm in size, so that all pieces heat evenly. Place the chicken pieces in a wide glass or ceramic bowl and pour the marinade over them. Mix so that each piece is coated with the marinade, cover with plastic wrap, and set aside for 15-20 minutes at room temperature.

Ingredients: Lemon, Rapeseed oil, Garlic, sweet paprika, Salt, Black pepper, Chicken breast, Thyme
Use a glass or ceramic bowl (metal may react with lemon). Use a fork or spoon for mixing. If you don't have time for longer marinating, 15 minutes will be enough; ideally, you can leave it for 1 hour. Do not exceed 2 hours in the lemon marinade, as the meat may 'cook' in the acid.

Preparing the vegetables

2

Wash the vegetables. Cut the bell pepper, remove the seeds, and chop into pieces about 3-4 cm. Peel the onion and cut it into wedges, separating the layers for easy threading onto skewers. Slice the zucchini into pieces about 1 cm thick, and if a slice is very large, cut it in half. Snap off the woody ends of the asparagus: hold the bottom part and break it naturally at the point of bending (usually 2-3 cm from the end). Leave the cherry tomatoes whole or cut them in half if they are very large. Choose all pieces to be of similar size.

Ingredients: pepper, Onion, Zucchini, asparagus
Use a sharp kitchen knife and a cutting board. Try to cut the vegetables into pieces similar in size to the chicken pieces, so everything cooks evenly. If you are using wooden skewers, soak them in water for 20-30 minutes before threading to prevent burning.

Stuffing

3

Assemble the skewers: alternately thread a piece of chicken, a piece of bell pepper, a piece of onion, a slice of zucchini, and a piece of asparagus, along with a cherry tomato, onto the stick. Leave small gaps (a few millimeters) between the elements to allow heat to circulate freely. Try not to pack too tightly so that each piece has contact with the hot air or grill.

Ingredients: Chicken breast, pepper, Onion, Zucchini, asparagus
Use tweezers or your hands; if you have disposable gloves, it will be easier to pack the ingredients. Even distribution of the ingredients will ensure that the vegetables and meat cook roughly at the same time.

Grilling

4

Preheat the outdoor grill to medium-high heat (about 200°C) or a well-heated grill pan. Brush the grill or pan with a little oil (use a brush). Place the skewers on the grill and grill for 10-12 minutes, turning every 2-3 minutes for even browning. The meat is done when you achieve nice grill marks, the surface is slightly golden, and the juices running from the chicken are clear (without any pink tint). If you have a thermometer, the internal temperature of the meat should reach 74°C.

Ingredients: Chicken breast, pepper, Onion, Zucchini, asparagus, Rapeseed oil
The best is a medium-sized grill pan or a charcoal/gas grill. Use tongs to turn them (not a fork, to avoid losing juices). If the vegetables are browning too quickly, move the skewers to a cooler area of the grill.

Resting and Serving

5

After removing the skewers from the grill, let them rest for 4-5 minutes to allow the juices in the meat to settle. Before serving, drizzle lightly with the juice from the remaining lemon and sprinkle with fresh thyme (if using). Serve with pearl barley with dill or a young cabbage salad, along with lemon slices for additional acidity to taste.

Ingredients: Lemon, Thyme
Use a platter or wooden board for serving; resting the meat is important — the meat will be juicier. Additionally, you can add thyme to enhance the aroma.

Fun Fact

💡

Skewers (from the Turkish 'shish kebab') gained popularity in Poland due to their simplicity of preparation; the Polish version eagerly uses local seasonal vegetables, such as spring asparagus, which added a fresh, green touch to the classic dish.

Best for

obiad rodzinny grillowanie wiosenne spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the skewers on a warmed platter, alongside fluffy cooked pearl barley with dill or a light herb cheese. Serve lemon slices separately so everyone can season to their taste. For drinks, lightly chilled buttermilk or unsweetened herbal tea pairs well.

🥡 Storage

Store cooled skewers in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven preheated to 180°C for 8-10 minutes or a grill pan for 4-6 minutes to regain some crispiness. Freezing already grilled vegetable skewers is not recommended (the vegetables may lose their texture).

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