Thyme and Lemon Chicken Skewers

Seared poultry cubes with a golden crust and juicy meat. The scent of charred thyme and sharp lemon define every bite.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 299
• Protein: 27 g
• Carbs: 7 g
• Fat: 17 g

Ingredients

• 500 g White chicken ( 3cm cubes )
• 1 piece Red bell pepper ( in squares )
• 1 piece Red onion ( in petals )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Extra virgin olive oil
• 3 piece Thyme ( leaves stripped )
• 1 tsp Hot pepper d'Espelette
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Wooden skewers ( soaked in water to prevent burning )

Instructions

1. Cutting the ingredients

   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. Marinade and seasoning

   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. Assembling the skewers

   Thread the pieces onto skewers, alternating chicken, pepper, and onion. Pack them slightly tight to keep the meat from drying out during cooking.

4. Searing and cooking

   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.

Chef's tips

• 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.

Storage

Keep for 24h in the fridge before cooking. Once cooked, chicken dries out quickly when reheated.