Light chicken souvlaki with vegetables

Name: Light chicken souvlaki with vegetables
Cuisine: British
Ingredients: 300 g mushrooms in small slices; 1/2 cup oil; 1 pepper, yellow, cut into square pieces; 1 pepper, yellow, cut into square pieces; 1 pepper, green, cut into square pieces; 2 onions finely chopped; 2 cloves garlic; 100 ml white wine; salt, pepper, paprika; 800 g chicken without any bones or skin

Cookpad Greece @cook_8238176

Greece

Recipe by pinalaki

Cookpad Greece @cook_8238176

Greece

Recipe by pinalaki

Saved

Ingredients

300 gmushrooms in small slices
1/2 cupoil
1pepper, yellow, cut into square pieces
1pepper, yellow, cut into square pieces
1pepper, green, cut into square pieces
2onions finely chopped
2 clovesgarlic
100 mlwhite wine
salt, pepper, paprika
800 gchicken without any bones or skin

Saved

Steps

1

Season the chicken fillets with salt and pepper and sprinkle with a little paprika.
2

Pass them through a skewer alternating with the green pepper.
3

Finely chop all the vegetables in a bowl.
4

Put the souvlakia in a baking tray and spread the vegetables mix around them.
5

Mix the wine with the oil and pour it on top.
6

Cover the baking tray with aluminum foil.
7

Bake in the oven that you have already preheated to 200°C for an hour.
8

Take the baking tray off the oven and remove the aluminum foil.
9

Continue baking for about 30 more minutes.
10

Halfway through that turn the souvlakia over so that they get golden brown all over.
11

Serve together with the sauce.