150 g of small onion
250 g of chicken loin
1 green bell pepper, cut into cubes
1 yellow bell pepper, cut into cubes
1 sprig of rosemary
1 cup (cha) of orange juice
Salt to taste
Olive oil to taste
Coarsely ground black pepper
150 g of small onion
250 g of chicken loin
1 green bell pepper, cut into cubes
1 yellow bell pepper, cut into cubes
1 sprig of rosemary
1 cup (cha) of orange juice
Salt to taste
Olive oil to taste
Coarsely ground black pepper
1 In boiling water, submerge the onion and let it cook for two minutes
Drain the water and, still hot, carefully remove the skin. Reserve
2 Cut the chicken loin into chunks
Assemble the skewers, alternating the onion, chicken, and peppers
In a container, place the skewers, rosemary, and cover with orange juice
Sprinkle with salt and let it marinate for 20 minutes
3 On an anti-adhesive grill, distribute the skewers and gradually brush with marinade
When dry, brush with olive oil, sprinkle with black pepper, and serve.
