Thyme and Lemon Chicken Skewers
Ingredients
- 500 gWhite chicken (3cm cubes)
- 1 pcRed bell pepper (in squares)
- 1 pcRed onion (in petals)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspExtra virgin olive oil
- 3 pcThyme (leaves stripped)
- 1 tspHot pepper d'Espelette
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcWooden skewers (soaked in water to prevent burning)
Method
Seared poultry cubes with a golden crust and juicy meat. The scent of charred thyme and sharp lemon define every bite.
- 1
Cut the chicken breast into even 3 cm cubes. Seed the red bell pepper and cut into squares of the same size. Cut the red onion into quarters and separate the layers.
- 2
In a mixing bowl, combine chicken cubes with olive oil, lemon juice, stripped thyme leaves, and Espelette pepper. Season with grey sea salt and pepper. Let rest so the meat absorbs the flavors.
- 3
Thread the pieces onto skewers, alternating chicken, pepper, and onion. Pack them slightly tight to keep the meat from drying out during cooking.
- 4
Heat a griddle or pan over high heat. Place the skewers. Sear each side until a deep brown, crispy crust forms. The chicken is cooked when the meat feels firm to the touch.
Frequently asked questions
How do you get this dish right?
- Soak your wooden skewers in water for 20 minutes beforehand to prevent them from burning.
- Don't overcook the chicken: as soon as it releases from the pan, it's time to flip it.
How long does this dish keep?
Keep for 24h in the fridge before cooking. Once cooked, chicken dries out quickly when reheated.
