Barbecued Ginger and Lemon Chicken Brochettes
Ginger and lemon marinade
- 45 mL lemon juice
- 25 mL water
- 15 mL canola oil
- 10 mL sesame oil
- 1½ teaspoons (7.5 mL) of red wine vinegar
- 1 teaspoon (5 mL) of finely chopped ginger root (or ¼ teaspoon/1 mL ground ginger)
- ½ teaspoon (2.5 mL) of ground coriander
- ½ teaspoon (2.5 mL) of ground fennel seeds (optional)
- 8 oz (250 g) boneless, skinless chicken breasts, cut into 2-inch (5-cm) cubes
- 16 squares sweet green pepper
- 16 pineapple chunks (fresh or canned)
- 16 cherry tomatoes
Nutritional values (per serving):
|Total carbs:||4.8 g|
|Total fat:||9.1 g|
|Saturated fat:||1.3 g|
- First, prepare the ginger and lemon marinade by mixing the lemon juice, water, canola oil, sesame oil, vinegar, ginger, coriander, and fennel seeds in a small bowl.
- Add the diced chicken and mix well. Marinate in the fridge for a minimum of 20 minutes and a maximum of 2 hours.
- Prepare the individual brochettes by spitting chicken cubes, green pepper, pineapple, and tomatoes onto 4 long or 8 short barbecue skewers.
- Barbecue for 15 to 20 minutes or just until chicken is no longer pink inside, brushing often with marinade to give flavor and turning frequently to prevent burning.
Ginger is not only recognized for its flavor, but is also a root rich in minerals like copper, which helps protect cells against oxidative stress, iron, which is helpful during the formation of red blood cells and hemoglobin, and also potassium, which helps maintain normal blood pressure.
Reference: Canadian Diabetes Association
Photo credit: santian via Visual Hunt