We are floating in expat purgatory. It’s not a negative experience, but rather a life of sometimes. Sometimes it’s nice to be lost in the crowd of our local grocery store amongst people who are speaking a language other than our own. Sometimes it’s isolating. Sometimes is challenging to feel like a toddler again, learning the local way that things are “supposed to be done.” Sometimes I think it makes us grow stronger. Sometimes it’s fun to try to talk to someone when only small bits of language can be understood between the two of you. Sometimes it’s utterly frustrating. Sometimes I miss the flavors of home when we go out to eat. Sometimes it’s nice to enjoy what tastes like home to someone else. Most of the time though, it just feels good to be floating in purgatory because maybe in the in-between is where peace lays.
Brochetas de Pollo: Spanish Style Chicken Kabobs Recipe
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free
Meal type Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
- 1 Large Onion
- 1/2 tablespoon Fresh Parsley Sprigs
- 1/4 cup Olive Oil
- 2 Garlic Cloves
- 1 cup Parsley, and/or rosemary (finely chopped)
- 1/4 Red Wine Vinegar
- 1lb Chicken Breasts (cut into one inch cubes)
- 1 Medium Zucchini
- 1/2 cup Parsley, and/or rosemary
- 1 cup Zucchini (cut into one inch cubes)
- 1 Large Onion (cut into one inch cubes)
- 1 clove Red Bell Pepper, Yellow Bell Pepper, and Green Bell Pepper (cut into one inch cubes)
Combine marinade ingredients in a food processor and blend into a thin paste.
Add paste to chicken and coat each piece well. Marinate in the refrigerator for at least one hour, but up to 6.
Heat the grill. Thread the chicken, peppers, and onion on metal skewers.
Place the kabobs on the hottest part of the grill to sear the outside of the chicken (this keeps it juicy!) Once all of the outsides of the chicken are seared, remove off of direct heat and allow the chicken to cook through and the vegetables to continue to soften.
While kabobs cook, combine the drizzle ingredients
Remove kabobs from grill when they are cooked through and place on a patter. Generously slather the kabobs with the drizzle. Serve immediately
If you are using wooden skewers instead of metal, be sure to soak them for 20 minutes before grilling.
The written and photographic in this article are reference and redaction from http://momdecuisine.net/2014/08/20/brochetas-de-pollo-spanish-style-kabobs