Chicken Skewers
Ingredients
- 500 gChicken cutlet (cut into 2cm cubes)
- 100 gBreadcrumbs
- 50 gParmesan cheese (finely grated)
- 50 mlExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (very finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchOregano
- 8 pcBay leaf (for the skewers)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcWooden skewers (soaked in water to prevent burning)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crunchiness. Can be stored for 24 hours in the fridge, but the breading will soften.
