This grilled chicken kebab recipe is the perfect summer dish. The marinated chicken and peppers are wrapped in a delicious coppa wrap for an unbeatable flavour combination. Serve it with a side salad or some grilled vegetables for a complete meal.
- 1 lb boneless skinless chicken, cut into cubes
- 1 red bell pepper, cut into cubes
- 1 green bell pepper, cut into cubes
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 slices coppa wrap or prosciutto wrap
In a large bowl, combine the chicken, peppers, garlic, olive oil, balsamic vinegar, oregano, salt and pepper. Mix until everything is well combined. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
Preheat your grill to medium-high heat. Thread the chicken and peppers onto skewers (if using wooden skewers, soak them in water for 15 minutes first). Grill until the chicken is cooked through and lightly charred on both sides. Serve with the coppa wrap or prosciutto wrap on the side.
