• Ingredients: 31
  • Serves: 6

Chicken brochettes with red bell peppers and feta with , 10- to 12-inch-long wooden skewers, soaked in water 30 minutes.

Ingredients

  • 2 large red bell peppers, cut into 1-inch pcs.
  • 6 10- to 12-inch-long wooden skewers, soaked in water 30 minutes

For brine

  • 3 1/3 cups distilled white vinegar
  • 3 1/3 cups white grape juice
  • 12 large fresh dill sprigs
  • 8 small dried red chilies, halved
  • 8 whole star anise
  • 4 3×1/2-inch strips lemon peel
  • 4 large bay leaves
  • 2 1/2 tbsps. whole coriander seeds
  • 2 tbsps. honey
  • 1 tbsp. salt

For vegetables and seasonings

  • 1 large red bell pepper, stemmed, seeded, cut into 1-inch pcs.
  • 24 small firm cherry tomatoes , stemmed
  • 6 whole star anise
  • 6 bay leaves
  • 6 large fresh dill sprigs
  • 2 large garlic cloves, thinly sliced
  • 2 red or green jalapeño or serrano chilies with stems, halved lengthwise

For sauce

  • *available by request from fish markets
  • **available at Asian markets, some specialty foods shops and supermarkets

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Mix yogurt, 3 tablespoons feta cheese, garlic, rosemary and pepper in large bowl. Add chicken; toss to coat.

    For this step you will need

  2. Step 2 Prepare barbecue (medium-high heat) or preheat broiler. Thread chicken and red bell pepper pieces alternately onto skewers.
  3. Step 3 Sprinkle with salt and pepper. Grill or broil until chicken is cooked through, turning occasionally, about 8 minutes.

    For this step you will need

Nutrition information

Calories 187 Carbohydrates 6 g (2%)
Fat 5 g (7%) Protein 28 g (56%)
Saturated Fat 2 g (9%) Sodium 253 mg (11%)
Polyunsaturated Fat 1 g Fiber 1 g (4%)
Monounsaturated Fat 1 g Cholesterol 80 mg (27%)