Chicken, Shrimp and Vegetable Skewers
2 servings
15 minutes
Chicken, shrimp, and vegetable skewers are a vibrant dish of Pan-Asian cuisine that combines rich flavors and aromatic notes of the East. The combination of tender chicken fillet, juicy shrimp, sweet cherry tomatoes, and spicy shiitake creates a harmony of textures and shades. A marinade based on fresh ginger gives the meat and seafood a subtle spicy freshness, while the finishing touch of soy sauce enhances the flavor, creating umami balance. These skewers are perfect for grilling, acquiring a light smoky note. The dish pairs excellently with rice, greens or spicy sauces.
1
Peel and grate the ginger on a coarse grater. Cut the chicken into small pieces, and if needed, peel the shrimp and remove the dark vein. Rub the chicken and shrimp with salt, mix with ginger (this should be done in different bowls), and let them marinate for about an hour.
- Fresh ginger: 20 g
- Chicken fillet: 300 g
- Shrimps: 300 g
- Salt: to taste
2
Prepare the dish: it's better to use a grill pan. A regular one will also work, but it should be large enough for the skewers with meat to fit completely.
3
Marinated chicken meat and shrimp are skewered on bamboo sticks, leaving a small gap between the pieces. For vegetable skewers - alternating cherry tomatoes and shiitake.
- Chicken fillet: 300 g
- Shrimps: 300 g
- Cherry tomatoes: 150 g
- Shiitake mushrooms: 150 g
4
Preheat the pan well and fry all the skewers over high heat, turning occasionally, and at the end, drizzle each skewer with soy sauce. But it's important not to overdo it - it all depends on the amount of salt added to the marinade.
- Soy sauce: 40 ml