Friday, 16 September 2011

010 - Chicken Fajita Skewers

Someone recently bought me a set of Weber style metal skewers. I'd been using wooden skewers for a while, but these seemed a lot sturdier and were a welcome addition to my ever-growing barbecue accessory collection!

If you've read any of my previous posts, you'll probably have figured out by now that I'm a bit of a Weber fan. So I'll try not to rave about these too much - but there's 2 reasons I prefer these over the wooden skewers:
  1. The flat handles, and flat blade make it easier to turn the whole skewer without the food slipping round on it.
  2. The metal seems to conduct the heat inside the food, so that it cooks more evenly and reduces the cooking time required, resulting in more succulent meat.
The disadvantage is that the blade itself is quite thick - so skewering something more delicate (like Haloumi) without it disintegrating is very difficult. And one word of caution - be careful how quickly you serve them from the grill - the metal handles will be HOT!

To try out my new skewers, I decided to cook a Chicken Fajita Skewers recipe. The recipe used to exist within the Weber UK website, although it seems to have disappeared now. If anyone knows where it has moved to, I'll happily link to it :-)

As with most skewer recipes I've come across, it was really simple to prepare. The veg, in this case peppers and red onions, is roughly chopped whilst the chicken was quickly marinated in a combination of spices with a little oil before the pieces are alternately threaded on to the skewer. You can use any combination of spices that you know you like the taste of - I tend to use a simple mix of chilli power, cumin, salt and pepper for a savoury flavour with a little heat.


The skewers are then placed over medium direct heat. One thing I've learned this year is that it's important to keep the lid on, even when cooking over direct heat. The obvious benefit is that it will shorten the cooking time required - but it will also help to prevent flare-ups since the air supply over the charcoal is regulated. The skewers are turned only once during cooking to ensure an even cook, with a nice char-grilled colour.


As I mentioned earlier, the chicken is left really moist because the metal skewers helped to conduct heat inside the meat, meaning the grilling time is relatively short. So short in fact that I was able to close the air-vents and re-use the briquettes the following weekend! We served it with Couscous and a ranch style salad, and it made a lovely summer evening meal.

Do you have any other suggestions, for what I can use the new skewers for? Leave me suggestions in the comments section below :-)

4 comments:

  1. Hi Lee,

    Great blog! Good luck with the 100. You are definitely off to a great start using Weber Products. One thing we recommend to our customers is to pre-cook the vegetables before putting them on to the skewer as they take longer to cook compared to the meat. If you are looking to do Haloumi there is a set of Weber double prong skewers which are thinner and used for more delicate foods and because they are double pronged you dont have the issue of the food turning on the skewer like traditional skewers. If you or your readers need anything else feel free to get in contact with us at http://www.wowbbq.co.uk and I am sure we can help with any new accessories you may need.

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  2. Thanks for your kind words Brian, I actually order all of my charcoal from your website :-)

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  3. Great, give us a call next time you order and i'll throw in a free 3kg bag for you. It is always good to see BBQ enthusiasts!

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  4. Wow, thank you very much, I'll do that :-)

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