Cooking time: 10 min – Prep time: 10 min – Serves: 4
Ingredients
1 kg chicken breast
1 yellow bell pepper
1 red bell pepper
1 red onion
4 tbsp barbecue spices
3 tbsp herbes de Provence
Olive oil
For the grilled eggplant:
1 eggplant
3 garlic cloves
4 tbsp olive oil
2 tbsp barbecue spices
2 tbsp herbes de Provence
Preparation:
1. Cut the chicken breasts into medium-sized cubes. In a dish, mix olive oil, spices, and herbes de Provence. Add the chicken and coat well. Add the onion, cut into wedges, and the peppers, diced. Let everything marinate for 1 hour.
2. Assemble your skewers by threading the chicken cubes with the onions and peppers. Slice the eggplant lengthwise into thick slices. Crush the garlic cloves, then mix with olive oil, garlic, spices, and herbes de Provence.
3. Preheat your Kokko to medium heat and place the eggplant on one side and the chicken skewers on the other. Cook for 5 minutes, then turn the eggplant and skewers.
4. Brush each eggplant slice with the spice mixture. After 10 minutes, remove from the Kokko and enjoy!
