Honey and Paprika Chicken Skewers Recipe

The day before: Cut the chicken into large pieces. Peel the garlic, crush it using a garlic press, or chop it into small pieces. In a bowl, mix the honey, soy sauce, paprika, and cornstarch. Whisk until you achieve a smooth marinade. Add the crushed garlic and then the chicken pieces. With a spatula, turn the meat so that it is coated in the marinade. Cover and refrigerate.

D-Day: Soak the skewers in water. Take the chicken out of the refrigerator one hour before. Clean the mushrooms and cut them in half. Depending on their size, cut the tomatoes in halves or more. Take the skewers. On each one, alternate mushroom / chicken / tomato / chicken / mushroom / chicken / tomato / chicken / mushroom.

To finish, take the skewers. On each of them, alternate mushroom / chicken / tomato / chicken / mushroom / chicken / tomato / chicken / mushroom. Light the barbecue; for me, it's a small electric grill, and that works well. And it takes less time, hey hey! It's time to start cooking. Place the skewers on the grill of the barbecue. Let cook for 3 to 5 minutes on one side, then turn to the other side. Continue cooking for another 3 to 5 minutes. The important thing is to keep an eye on them while cooking. Serve with a mixed salad or a sauté of seasonal vegetables (tomatoes, zucchini, eggplant...).