| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 16g | 3g | 22g |
| sugars | fibre | protein | salt |
| 15g | 5g | 30g | 1.2g |
Nestled at the heart of my gastronomic ventures are the earthy flavors of Louisiana and the finesse of French cooking. And today, I am excited to introduce a recipe embodying both worlds – the Grilled Cucumis prophetarums and Chicken Skewers. However, this is not your ordinary skewer. We will be using Cucumis prophetarums, commonly referred to as ‘Paddy melons’. These beauties, with their mild taste and succulent texture, are strikingly similar to a mix of cucumber and zucchini, making them an absolute delight on skewers.
The Ingredients: A Delectable Symphony
This dish brings together a cast of simple and easily available ingredients, from the tender chicken breasts to the robust red and green bell peppers. Not forgetting the exquisite marriage between the sweet honey and savory soy sauce, creating a delightful balance in flavors. Complementing the symphony are the minced garlic and fresh basil leaves that just lift the dish to a whole new level!
Hearty and Healthy
Amid its savory delights, the Grilled Cucumis prophetarums and Chicken Skewers also boast of remarkable health benefits. The chicken breasts provide ample protein, vital for muscle growth and repair, while the Cucumis prophetarums are low in calories, making them a great option for health enthusiasts.
Furthermore, the bell peppers and onion are packed with vitamins and antioxidants, bolstering your immune system. This recipe isn’t simply a feast for the taste buds but a lovely addition to a health-conscious diet too.
Pairs and Variations
These Grilled Cucumis prophetarums and Chicken Skewers bear a scrumptious similarity to Greek-style chicken souvlaki. Their versatile flavor profile also allows them to be perfectly paired with dishes like garden salads, rice pilafs or creamy garlic toum.
Also, if you’re a vegetarian, feel free to swap the chicken with firm tofu or mushrooms. In essence, this is a recipe just begging for personal tweaks and additions.
In my culinary journey, I’ve learned that the best recipes are more than just a list of ingredients. They are memories shaped, shared, and savored. They’re about experimentation, about trying something new and making it your own. So, go ahead and try these fabulous Grilled Cucumis prophetarums and Chicken Skewers, and remember, don’t just cook but create!
What You’ll Need
- 2 lbs Chicken breasts
- 3 Cucumis prophetarums (Paddy melons)
- 1/2 cup Olive oil
- 1/4 cup Soy sauce
- 1/4 cup Honey
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 Red bell pepper
- 1 Green bell pepper
- 1 large Red onion
- 1 bunch Fresh basil leaves
- 6 Wooden skewers, soaked in water
Method
Step One
Start by preparing the chicken breasts. Cut them into 2-inch pieces and place them in a large bowl.
Step Two
Cut the Paddy melons, red bell pepper, green bell pepper, and red onion into equal sizes as the chicken pieces, approx 2-inch squares.
Step Three
In another bowl, whisk together the olive oil, soy sauce, honey, minced garlic, salt, and black pepper to make the marinade.
Step Four
Pour the marinade over the chicken pieces, ensuring all pieces are well coated. Allow them to marinate for at least 2 hours, or even overnight in the fridge, to absorb the flavors.
Step Five
After the chicken has marinated, begin threading a piece of chicken onto a skewer, followed by pieces of the Paddy melon, red onion, and pepper pieces. Repeat the process, alternating between the chicken and the vegetables, until the skewer is filled.
Step Six
Preheat your grill on medium heat. Place the skewers on the grill and cook them for about 4-5 minutes on each side or until the chicken pieces are fully cooked. Brush the skewers occasionally with the remaining marinade to keep them moist.
Step Seven
Before serving, sprinkle fresh basil leaves over the skewers.
Voila! Delicious Grilled Cucumis Prophetarum and Chicken Skewers are ready to serve.
