Soy-Lemon Chicken and Vegetable Skewers

Instructions

1. 1

   In a large bowl, mix 45 ml olive oil with the soy sauce, lemon juice, brown sugar, Worcestershire sauce, minced garlic, oregano and 0.25 tsp black pepper.

2. 2

   Cut the raw boneless, skinless chicken into approximately 2.5 cm pieces. Add to the marinade, cover and refrigerate for 30 minutes.

3. 3

   During the marinating time, cut the zucchini into 1.25 cm rounds, the peppers into 2.5 cm pieces and the onion into small chunks of two or three layers. Toss in a separate bowl with the remaining 15 ml olive oil, the salt and the remaining 0.25 tsp black pepper.

4. 4

   After marinating, divide the chicken and vegetables among twelve 25 cm metal skewers, alternating ingredients without packing them tightly and leaving at least 4 cm clear for handling. Discard the leftover raw chicken marinade. During the final 5 minutes of threading, preheat a 30 × 30 cm hob griddle over medium heat, approximately 180°C/355°F at the cooking surface.

5. 5

   Start the rice when the first batch of skewers goes onto the griddle. Rinse and drain the raw long-grain white rice, then put it in a 2-litre saucepan with the 480 ml water. Bring to a boil over high heat on a second burner, cover and reduce to the lowest heat. Simmer for 18 minutes, then remove from the heat and leave covered for 10 minutes.

6. 6

   Meanwhile, arrange six skewers in one layer on the hot griddle. Cook for 18–20 minutes, turning every 4–5 minutes and moving skewers between hotter and cooler areas as needed. Check that the thickest chicken piece on each skewer reaches 74°C/165°F with an instant-read thermometer.

7. 7

   Transfer the cooked skewers to a platter and cover loosely with foil. Cook the remaining six skewers for another 18–20 minutes, turning and checking their temperature in the same way. Keep the finished rice covered while this batch finishes.

8. 8

   Fluff the rice with a fork. Serve three skewers per person with one-quarter of the rice, dividing the vegetables evenly.