Vegetable skewers with chicken legs

Name: Vegetable skewers with chicken legs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 7-10 Tbsp Salt; 1 yellow, green and red peppers (approx. 200 g each); 3-4 Stem(s) Parsley; 2 Garlic cloves; 50 ml Olive oil; 8 Chicken drumsticks (approx. 100 g each); 40 g Ajwar (spicy-hot spice paste); 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
7-10 Tbsp Salt
1 yellow, green and red peppers (approx. 200 g each)
3-4 Stem(s) Parsley
2 Garlic cloves
50 ml Olive oil
8 Chicken drumsticks (approx. 100 g each)
40 g Ajwar (spicy-hot spice paste)
7-10 Tbsp Pepper

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime, clean and wash the peppers and cut them into medium-sized pieces. Wash parsley, dab dry and pluck. Drain the potatoes and let them cool down. Cut potatoes in half. Put them alternately on skewers with parsley and paprika pieces. Peel garlic, crush it coarsely and mix it with olive oil.
2
Marinate the skewers with the garlic oil overnight. Wash chicken legs, dab dry and spread with the paprika paste. Season with salt and pepper. Cook chicken legs on the hot grill while turning for about 15 minutes. Drain the vegetable skewers, season with salt and pepper and cook on the hot grill for about 10 minutes. Arrange vegetable skewers with chicken legs on a plate and serve
3
Waiting time approx. 12 hours