Boneless chicken thigs
or chicken breast
medium size onion
Red peppers in vinegar
Red dry wine
or white dry wine, or beer
can be found in any supermarket, in the spice department - but this ingredient is optional in this recipe.
Step by step
Wash the meat well, and cut into medium pieces.
Put the cut meat in a larger bowl.
Cut the onion into 5 mm thick slices, add it over the meat.
Pour the wine over the onion.
In the last stage, add salt and spices.
Mix all ingredients well with your hands. Cover the meat with a foil or plate, and leave to marinate for about 30 minutes.
If you have more time available, it would be good to make them in the evening and on the 2nd day to prepare them. They will be much more fragrant in this case.
Cut the peppers into small pieces, and the cucumbers into rounds.
On the skewer sticks, place the meat pieces, marinated onion rings, peppers and cucumbers. I usually put them like this - meat + onion + pepper + cucumber - and that's how 4 pieces of meat come out on each stick, along with 4 pieces of vegetables of each type.
Usually about 6-7 sticks come out.
Arrange the meat sticks on a grill (microwave, stove, etc.).
If you don't have a microwave grill, put them in the oven or on the outside grill. I usually put them in the microwave, at the grill function, about 15 minutes on each side, at maximum power.
After 15 minutes, remove and return to the other side, and leave for another 10-15 minutes.
When you take them out, the meat and vegetables should be browned.
They are usually served hot with any favorite garnish or vegetable salads.