Stovetop Chicken Skewers

Living in New York City is a dream, but sometimes I crave a backyard. I dream of summertime BBQs, friends gathered around a table on the patio, and a modest patch of grass. When I’m in a backyard-daydream haze, I try to bring grill-centric summer classics to life on my stovetop. My latest attempt: Stovetop Chicken Skewers.

Serving Size: 2 (approximately 7 skewers)

• 1 package of chicken breast strips

• 2 bell peppers (any color would do!)

• 1 sweet onion

• 1 zucchini

• 1 cup of water

• A drizzle of olive oil

• Garlic Powder

• Salt & Pepper

• A package of wooden skewers

Directions:

Dice chicken into cubes. Try to keep them uniform so that each piece cooks at the same rate. Then, set aside. Next, slice the bell pepper and sweet onion into 1-inch pieces. Then, peel, slice, and halve your zucchini. Set aside your veggies.

Before you start decorating your skewers, make sure each one is cut down to an appropriate size so that they will fit nicely in your pan.

Take a skewer and put on one piece of zucchini, one piece of sweet onion, one piece of bell pepper, and one cube of chicken. Repeat this pattern until the skewer is relatively full.

Line your skewers in your pan - you may need to do a couple of batches if your pan is small.

Drizzle olive oil over the skewers.

Powder generously with garlic and pepper. Sprinkle salt as desired.

Turn on the stovetop and pour enough water to cover the circumference of the pan - this will ensure your pan doesn’t burn and it will help cook your chicken.

Put a cover on your pan or, if you don’t have a cover, a piece of tinfoil will do.

Let cook for 10 minutes or until the chicken is cooked through. Try to flip the skewers with tongs every couple of minutes. If your water boils down, feel free to add more!

Lay your skewers on a plate, pair them with a fresh summer salad, and enjoy a backyard classic in your walk-up apartment!