INGREDIENTS
1 1/2 lb (750 g) of chicken breast or thighs, boneless, skinless, cut into 1-inch cubes (2.5 cm)
2 cubanelles peppers, cut into squares 1 1/2 inches (4 cm)
1/2 sweet onion, cut into squares 1 1/2 inches (4 cm)
Marinade
3 c. tablespoon (45 mL) peanut or vegetable oil
4 c. tsp (20 mL) coriander seeds
4 c. tsp (20 mL) black peppercorns
4 dried hot peppers
3 cloves garlic, crushed
8 fresh ginger slices
1 c. tablespoon (15 ml) soy sauce
2 c. tsp (10 mL) Chinese black vinegar or balsamic vinegar
2 c. tsp (10 mL) sesame oil
PREPARATION
Marinade
1. Heat the oil in a small skillet over moderately low heat; Add the coriander, peppercorns and pepper and sauté until the peppers blackening. Add garlic and ginger and fry until the garlic is golden. Skip this fragrant oil sieve over a large heatproof dish; discarding solids and leave to cool. Whisking, add the soy sauce, vinegar and sesame oil.
2. Add chicken cubes, squares pepper and onion and stir to coat with marinade; let stand at least 30 minutes at room temperature or up to 12 hours in refrigerator. Skewer the chicken cubes alternating with vegetables and grill them over medium high heat until cooked chicken, about 12 minutes.
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