Ingredients
Scale
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 cup pineapple chunks, drained
- 1 cup cherry tomatoes
- 6–8 oz boneless chicken breast or beef, cut into 1-inch cubes (optional)
- 12 silver-plated skewers with decorative jagged ends (or standard skewers wrapped in silver foil with scissor-cut tips)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Fresh rosemary sprigs, for garnish
Instructions
- In a bowl, combine olive oil, balsamic vinegar, smoked paprika, garlic powder, and black pepper. Add chicken/beef (if using) and toss to coat; marinate 15 minutes.
- Preheat grill or grill pan over medium-high heat.
- Thread ingredients alternately onto skewers: meat (if using), red pepper, tomato, green pepper, pineapple, repeat, ending with tomato or pineapple.
- Grill kebabs 8–10 minutes, turning occasionally, until meat is cooked through and vegetables are lightly charred.
- Arrange on a slate platter, garnish with rosemary and extra black pepper. Serve warm.
Notes
- For vegetarian version, omit meat and add zucchini or red onion chunks.
- Scissor-tipped skewers can be DIY-ed: wrap standard skewers in aluminum foil, then cut jagged edges with kitchen shears.
- Serve with a drizzle of herbed aioli for a gothic-kitsch touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Grilling
- Cuisine: Fusion – Mexican/American with Gothic flair
- Diet: Contains: gluten-free adaptable; Dairy-free; Nut-free
Nutrition
- Serving Size: 2 skewers
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
