Pollo Michuí

Components

• 1 kilogram of chicken breast
• Two onions
• three tomatoes
• Two garlic cloves
• 2 tablespoons of oil
• 1 tablespoon of pomegranate sauce
• 1 teaspoon of ground cumin
• 1 teaspoon of salt

Mode of preparation

1. Divide four bamboo skewers to prepare the michuís. Soak the bamboo skewers in a bowl of water to keep them moist. This step is essential to prevent them from burning while cooking.

1. On a cutting board, dice the chicken into 4 cm cubes. Slice the onion and tomatoes into quarters. Set aside.
2. On a plate, mix the garlic with the salt. Set aside.
3. In a bowl, combine the mashed garlic, oil, cumin, and pomegranate syrup, then gently tap with a small bottle. Add the chicken and stir thoroughly. Cover the bowl or place the mixture in a plastic bag. Refrigerate and allow it to marinate for 3 hours.
4. Thread a piece of chicken, a tomato, another piece of chicken, and a piece of onion onto one skewer. Repeat this process with the remaining three skewers.
5. On a grill or in a preheated frying pan, cook the skewers until all sides are fully golden. If using a barbecue grill, position the skewers about 10 cm from the hot coals and turn them every 5 minutes until they are done.