Pickled Chicken Skewers with Autumn Vegetables
These vibrant chicken skewers are quick-pickled for a tangy kick, complemented by seasonal vegetables, perfect for a cozy October starter.
Inspired by the agricultural bounty of Wyoming and the economic shifts affecting food prices, this dish celebrates local ingredients and sustainability. The quick pickling technique enhances the flavors while ensuring freshness, making it a delightful starter that reflects the changing seasons in Belgium. The inclusion of chicken provides a nod to hearty American cuisine, while the colorful vegetables bring a European flair to the table, showcasing the connections between diverse culinary traditions. Inspired by Oil Prices Dropped 19%, Helping Drivers, but Squeezing the Industry and Colleges Face a Reckoning: Is a Degree Really Necessary?.
Instructions
- In a bowl, combine olive oil, salt, and black pepper. Add chicken cubes and marinate for 15 minutes.
- In a saucepan, mix white vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Bring to a simmer until sugar dissolves, then remove from heat.
- Add sliced cucumber to the vinegar mixture, let it cool, and then refrigerate for at least 10 minutes.
- Preheat a grill or grill pan over medium-high heat. Thread marinated chicken, bell pepper, zucchini, and red onion onto skewers.
- Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and has grill marks.
- Serve the skewers with quick-pickled cucumbers on the side.