It's that time again. Time to break out the barbecue. I know, I know, some of you have probably been using it all winter long 10 feet deep in snow. I am not that dedicated and I don't even live near snow. The temp drops below 24 degrees here and it's "Que Frio!". That is a very good indicator that I have been living far away from Newfoundland for a long time. Barbecuing for me has to be done in flip flops with a cold beverage in hand. Case in point with this very tasty dish below. And feta just makes everything better!
Does anyone remember when breaking out the barbecue was a "big deal"? Like it only ever happened in the summer and only on weekends. Well, I do. I was part of an era in time when barbecuing was special and an event even. The days when friends or family were invited around and everyone looked forward to the burnt pork chops, chargrilled hot dogs and warm potato salad. Yes, those were the days. The charcoal was lit an eternity before the cooking could start. Then to ensure everything was "well done", it was burnt to a crisp. Those were the barbecues that I remember and love.
Now, convenience has taken over and gas has made life quicker and less special. I have days where I turn on the barbecue to grill two hamburgers for the kids. What's special about that? Not much probably. But it is a world we have all gotten used to and convenience sure does play a big role in making a lot happen these days.
Sure, I do reminisce over checked cloths, slow burning charcoal, idle chit chat and much more, but I do love my gas barbecue!
Here's a little bit about the barbecue.
I put everything on the barbecue at the same time when putting this together. Remember cooking time varies from barbecue to barbecue and depending on how much chicken you have on a stick, etc. These kebabs took about 15 minutes to cook through. The chicken was cut in strips and I put one strip on a stick. You could just as easily stuff two strips on a stick to make them bigger if you prefer to do it this way. I poured over the marinade over the chicken while it was cooking. This helps give it more flavour. Yes, you will get flames shooting up when you do this, but it dies down quite quickly.
As for the peppers, they went on the same time as the chicken and I just rotated them a few times to make sure they didn't burn and got that nice charred effect.
The marinade sauce for this recipe is really good and could easily be served poured over rice or as a dipping sauce on the side. If you plan to do this, make sure to double the sauce recipe. This will ensure you have enough.
Now break out the barbecue, turn up the tunes, get a cold one and relax. It's almost summer!
Teriyaki Chicken Skewers with a Charred Pepper Salad
Serves 4 / Prep time: 15 minutes / Marinade time: 1 hour / Cook time: 15 minutes
2 Chicken breasts, cut into strips
1/4 Cup/60 ml teriyaki sauce
1 Tablespoon olive oil
2 Tablespoons white wine vinegar
2 Tablespoons Hot chilli sauce
1 Tablespoon brown sugar
3 Garlic cloves, crushed
For the salad:
1 Red pepper, cut into strips
1 Green pepper, cut into strips
1 Yellow pepper, cut into strips
3/4 Cup/75 grams Feta cheese, crumbled
2 Tablespoons olive oil
Coarse sea salt
In a small saucepan set over medium to high heat add the teriyaki sauce, olive oil, white wine vinegar, chilli sauce, brown sugar, garlic, salt and pepper. Stir and bring to a simmer for about 2 - 3 minutes. Remove from heat and leave to cool for about 5 minutes.
Place the chicken strips in a large shallow bowl and pour over the marinade. Cover and leave to marinade for about an hour.
Heat barbecue to a medium high heat. Cook chicken each side for about 7-8 minutes, or until cooked through. Spoon over extra marinade while cooking.
Place pepper strips on the barbecue and cook each side for about 5 minutes or until slightly charred and soft. Remove from heat.
Place the peppers on a plate, top with crumbled feta, olive oil and sea salt. Give a quick stir.
Serve both straight away.
Click the downloadable link below to print recipe!
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