Chicken Skewers

Chicken cubes coated in a parmesan breading that crunches with every bite. The meat stays supple and juicy, awakened by the bright scent of lemon and oregano.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 419
• Protein: 34 g
• Carbs: 22 g
• Fat: 19 g

Ingredients

• 500 g Chicken cutlet ( cut into 2cm cubes )
• 100 g Breadcrumbs
• 50 g Parmesan cheese ( finely grated )
• 50 ml Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Garlic ( very finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Oregano
• 8 piece Bay leaf ( for the skewers )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Wooden skewers ( soaked in water to prevent burning )

Instructions

1. Cutting the chicken

   Cut the chicken breasts into even 2 cm cubes. Pieces must be identical in size for uniform cooking and to keep the center moist.

2. Preparing the breading

   In a mixing bowl, combine breadcrumbs, grated parmesan, minced garlic, chopped parsley, and oregano. The mixture should be homogeneous and smell strongly of herbs and cheese.

3. Coating and skewering

   Dip chicken cubes in olive oil mixed with lemon juice, then roll them in the breading. Press firmly with your hands so the crust sticks to the meat. Thread onto wooden skewers, alternating with a bay leaf.

4. High-heat cooking

   Brown the skewers in a pan with a drizzle of oil. The crust should be golden and sizzling. When the cheese starts to brown and the chicken feels slightly firm to the touch, it's ready.

Chef's tips

• Do not overcook the chicken; it should remain springy when pressed with a finger.
• If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Storage

Eat immediately to maintain crunchiness. Can be stored for 24 hours in the fridge, but the breading will soften.