A delightful and easy-to-make recipe for chicken and vegetable skewers, perfect for grilling enthusiasts.
If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.
Soaking wooden skewers helps prevent them from catching fire on the grill.
In a mixing bowl, combine the soy sauce, honey, minced garlic, and grated ginger to create the marinade.
Mix the marinade thoroughly to ensure all flavors are well combined.
Cut the chicken breast into bite-sized pieces and add them to the marinade. Let it marinate in the refrigerator for at least 1 hour.
Marinating the chicken enhances its flavor and tenderness.
Cut the zucchini and red bell pepper into chunks similar in size to the chicken pieces.
Uniformly sized pieces ensure even cooking.
Thread the chicken, zucchini, red bell pepper, and pineapple onto the skewers, alternating ingredients.
Leave a small gap between pieces to allow even heat distribution.
Preheat the grill to medium-high heat and lightly oil the grates.
Oiling the grates prevents sticking and makes cleanup easier.
Grill the skewers for 8-10 minutes per side, or until the chicken is fully cooked and has grill marks.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
In a small bowl, mix the yogurt and orange marmalade to create the dipping sauce.
Chill the sauce in the refrigerator for a refreshing dip.
Serve the skewers hot with the dipping sauce on the side.
Garnish with fresh herbs like parsley for added color and flavor.
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