Chicken Skewers Recipe

Cut the meat into cubes, place them in a dish, sprinkle with paprika or curry, add fresh thyme, drizzle with olive oil and then with wine, mix; cover the dish and let marinate for at least 1 hour in a cool place.

Wash the peppers, cut them into quarters, remove the seeds, and immerse them for 5 minutes in a pot of boiling water; then cool them in cold water, drain them, and cut them into squares the size of the chicken cubes. Peel the onions and cut them into wedges.

Assemble the skewers by threading the pieces of poultry tightly, alternating with squares of bell pepper and pieces of onion.

Place the skewers on a baking sheet lined with parchment paper and cook them under the broiler for 15 to 20 minutes depending on the strength of your broiler; turn them often and brush them regularly with the remaining marinade to prevent the meat from drying out. Season with flaky salt and pepper at the time of serving.

The thing that changes everything: peel the peppers after blanching them. Tip: while the meat is marinating, soak the wooden skewers in water to prevent them from burning during cooking and sticking to the food.

Get moving: without marinade, assemble the skewers, season them, brush them with oil, and put them directly on the grill. To enjoy: with saffron rice or curry. How it works: the meat cut into cubes is marinated and then assembled on skewers alternated with cubes of vegetables. The skewers are quickly grilled under the oven broiler, on the barbecue, on a griddle (on a cast iron plate), or simply in a pan without adding any fat other than its own marinade.

To finish For the experts: cook the skewers on the barbecue over red coals but without flames. I don't have white wine: replace it with lemon juice.