150 g of small onion
250 g of chicken lenga
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
Ground black pepper to taste
150 g of small onion
250 g of chicken lenga
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
Ground black pepper to taste
1
In boiling water, submerge the onion and let it cook for two minutes
Drain the water and, still warm, carefully remove the skin
Set aside
2
Cut the lenga into pieces
Assemble the skewers alternating the onion, lenga, and bell 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 drizzle with marinade
When dry, drizzle with olive oil, sprinkle with black pepper, and serve.
