Grilled chicken brochettes
These chicken kebabs can be grilled indoors on the stovetop or outdoors on the barbecue. The cooking goes very quickly, making this a great dish for hot summer days when you feel like spending as little time in the kitchen as possible.
You will need skewers — wooden for indoors or metal for outdoors. Wooden skewers should be soaked in water briefly before use to prevent them from catching fire.
The chicken may be served as is, or with a sauce alongside, for example tahini. For a very light sauce, combine a pot of plain yogurt with a teaspoon of olive oil, a minced garlic clove, salt, pepper and a little cumin. This, too, is perfect for hot summer nights.
2 boneless, skinless chicken breasts
1 clove garlic
2 tbsp. olive oil
2 tbsp. dry red wine
1/4 tsp. salt
freshly ground black pepper
1 tsp. thyme leaves, fresh or dried
Chop the chicken breasts into cubes. Peel and mince the garlic.
In a medium bowl, swirl together the olive oil and wine. Add the salt and grind in some black pepper. Add the minced garlic and thyme. Stir.
Immerse the chicken cubes in this marinade, stirring well to coat. Let it sit at room temperature for at least 15 minutes, or refrigerate for up to eight hours.
When ready to grill, thread the chicken onto the skewers.
If cooking indoors, set a sturdy frying pan over high heat, adding a little extra olive oil. When the oil is sizzling, add the brochettes. Turn them over every few minutes for even browning. When they are a deep golden brown, they are done.
If cooking outdoors, fire up the barbecue and grill as described above.
Serve with veggies or a salad alongside. The garnish can be as simple as a few melon slices, some greens and a chopped tomato, as shown in the photo. Serves 2.