Cooking time: 10 min - Preparation time: 10 min - Serves: 4
Ingredients
1 kg chicken breast
1 yellow bell pepper
1 red bell pepper
1 red onion
4 tbsp. barbecue spices
3 tbsp. tablespoons herbes de provence
Olive oil
For the grilled eggplants:
1 eggplant
3 garlic cloves
4 tablespoons olive oil
2 tablespoons barbecue spices
2 tablespoons herbes de provence
Preparation:
1. Prepare your chicken by cutting the breast into medium-sized cubes. Mix the olive oil, spices and herbes de Provence in a dish. Dip the chicken in the oil. Add the quartered onion and diced peppers. Leave to marinate for 1 hour.
2. Skewer the chicken cubes with the onions and peppers. Cut the eggplant lengthwise into thick slices. Squeeze the garlic cloves, then mix with the olive oil, garlic, spices and herbes de Provence.
3. Light your Kokko over medium heat and arrange the eggplants on one side and the chicken skewers on the other. Cook for 5 minutes, then turn over the eggplants and skewers.
4. Brush each eggplant slice with the spice mixture you've just made. After 10 minutes, remove from the Kokko and enjoy!
