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Baked chicken skewers

Baked chicken skewers

We wash the chicken breast and cut it into cubes. We clean the onion and cut it into slices.

In a bowl, place the meat, put the onion on top, then season with salt, pepper, dried herbs and soy sauce. Stir by hand until the spices penetrate everywhere, then pour the wine and cover the bowl with plastic wrap or lid and refrigerate for half an hour or why not, and overnight.

Meanwhile, cut the donuts into medium pieces and round the cucumbers. On skewer sticks (I got 5 skewers), place meat + onion + donut + cucumber and continue, as long as we have 4 pieces of meat on a stick.

Place the skewers obtained on the grill on the stove, under the grill, place the oven tray with a baking paper to drain the water left by the ingredients, then change the paper and place an aluminum foil on the tray when you put it in the oven, to drain water into it, so you risk burning. Or more simply in the tray under the skewer, you can place potatoes or other spicy vegetables with a little water, and the water that drains from the skewer will give the vegetables an extra flavor.

Leave the skewers in the oven for about 15 minutes on one side and another 15 minutes on the other side. When we take them out, they must be nicely browned, if you consider that they are not completely browned, you can leave them in the oven for a few more minutes.

Serve hot / cold with salad and garnish!


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(5 points / total votes: 14)

adry 8 years ago - 15 June 2009 22:44

Re: Chicken skewers

Ioana, I really like your skewers, but I wonder if the chicken doesn't come out too dry? Maybe the fact that marinated ointments moisturize their chicken breast (which is a bit bland of its kind)

P.S put some water on the basil and do not leave it in the sun for more than three to four hours a day as it loses its aroma

Ioana 8 years ago - 16 June 2009 07:55

Re: Chicken skewers

the chest does not come out soaked, the fact that it is kept in the marinade and then constantly greased helps. the skewers come out "wet"
boneless thighs can also be used, they really don't dry on the grill, but I used chicken breast especially because it's more difficult from this point of view.

I keep the basil under a table, not in the direct sun, I only took it out for pictures.
Should I water it more often or keep the soil moist? I wet it in the morning, but with a little water. that's how I noticed that he likes it, the more I watered it, the more it didn't grow, when I decreased the amount of water it blossomed and suddenly increased.

adry 8 years ago - 16 June 2009 11:59

Re: Chicken skewers

Yes, Ioana is good to water it in the morning (or evening) with a little water! It's just that in the picture the ground seemed very dry

Ioana 8 years ago - 16 June 2009 12:24

Re: Chicken skewers

Oh, that's why you said I wet it now. I wet it, but the soil is very fine, I took it from the gardens that can be seen in the background of the pictures and as it withers a little, it cracks and looks like this. but in the tray below you can see the moisture, I think it's enough.

roxy 8 years ago - 16 June 2009 20:44

Re: Chicken skewers

Thanks for the skewer recipe, we have been waiting for it for a long time!

Ioana 8 years ago - 17 June 2009 13:13

Re: Chicken skewers

with great pleasure, at your request I made them I will put a harissa recipe as soon as possible, after I return to my normal 'shape'.

eliza nicole 8 years ago - 27 June 2009 11:06

Re: Chicken skewers

Ioana, I would ask you nicely if you could add "That Greek soup" on the site. It's very tasty.

cleofory 8 years ago - 10 August 2009 19:52

Re: Chicken skewers

pls. how do you manage to have such a beautiful rosemary? I took the plant twice and it dried every time.

Ioana 8 years ago - 11 August 2009 09:58

Re: Chicken skewers

I keep it in full sun, the balcony on which it is placed has sun almost all day and I wet it in the morning with quite a lot of water. I noticed how long I kept it in the shade that a few leaves began to dry. I quickly put him back in the sun and he recovered. I haven't sprayed it with anything so far. the basil was attacked by some black lice (I saved it with tobacco water) but they did not attack the rosemary.

cleofory 8 years ago - 12 August 2009 15:27

Re: Chicken skewers

thank you! I knew the one with the tutu water for puree from an agronomist, but with the rosemary I didn't succeed at all. so everything is light, the sun!

Ovidiu 7 years ago - 22 February 2010 14:25

Re: Chicken skewers

Trying to leave your chicken in spicy yogurt instead of marinade is a delight

Georgiana 7 years ago - July 30, 2010 10:44

Re: Chicken skewers

In what kind of soil did you plant rosemary.

Ioana 7 years ago - July 30, 2010 11:44

Re: Chicken skewers

I bought it from the market, ready planted in pots, but I saw that it is a sandier soil and has even a few larger pebbles through it.

Ardelean Ancutza 7 years ago - 4 August 2010 11:19

Re: Chicken skewers

I'm getting ready to make skewers today (because I feel like it.), But with small modifications: instead of harissa I put chili powder and granulated garlic and instead of turmenic (I can't find it anywhere) I can put curry, right?
I don't have an electric grill and I want to make them on the grill pan or does the steam grill pot work better, considering that I have to grease them with marinade? If I make them in the grill pan, do I have to keep the sticks in the water so that they don't burn? Kiss you

Ioana 7 years ago - 4 August 2010 11:31

Re: Chicken skewers

lust? you were somehow recently on May 1st
I say that on the steam pot they will do very well and will not dry and you can grease them freely with marinade without burning.
if you still choose the grill pan, you don't have to put the sticks in the water, as they are made quickly from chicken and do not start to burn. go curry instead of turmeric, it will give them a good aroma in addition to color

Ardelean Ancutza 7 years ago - 4 August 2010 11:39

Re: Chicken skewers

I thought that's where your thought escapes, but on the other hand I thought that you think I did my mission on earth. Come work, you have to catch up with me.

Ardelean Ancutza 7 years ago - 5 August 2010 11:17

Re: Chicken skewers

Super good came out! I made them on the steam grill pot, but I think I left them a little too long, they seemed a little dry, although I gave them several times with marinade. I will repeat them soon and then I will try on the grill pan.

Ioana 7 years ago - 5 August 2010 12:07

Re: Chicken skewers

if you used chicken breast it dries faster. I always leave them until it seems to me that they are only a little over half done (that is, my eyes tell me that they should be left and I hardly refrain from leaving them for a while) and then they come out just right, juicy. as well as the chicken breast grill.


Baked chicken skewers - Recipes

Chicken skewers marinated in saffron

Marinating is a method that not only helps to soften the meat, but also gives it flavor by using and combining sauces, vegetables and spices.

It will reveal a very successful marinade recipe that I use quite often.

You can also use it for turkey, duck, goose.

QUINTESSENCE:

  • boneless skinless chicken breast - 1 kg
  • onion - 1 large piece
  • sunflower oil - 200 ml
  • lemon juice - 4 tbsp
  • saffron - 0.5 g
  • white pepper - 1 teaspoon tip (use white pepper so that the color of the chicken does not change)
  • salt - to taste (about ½ teaspoon, depending on the salt used)

ALCHEMY:

For starters, wash the chicken breast. We cut the chest into cubes of about 1.5 cm.

We clean the onion and cut it into juliennes.

We grind the saffron pistol with a mortar. Dissolve it in 2-3 tablespoons of hot water in a container with a lid and leave it to infuse for 2-3 minutes.

In a bowl or container with a lid, add the chicken cubes, julienned onion, oil, lemon juice, dissolved saffron, white pepper and salt.

We put the lid on or wrap it with freshness foil and put it in the fridge for at least 12 hours. It would be preferable to marinate for 24 hours for a more aromatic and intense taste.

If we use wooden skewer sticks, we keep them in cold water for about 30 minutes before using them, so that we are not surprised to burn at the ends when we put them on the grill.

We can pull only the chicken cubes on the skewer sticks or we can also use diced onions of about 1.5 cm and red, green or yellow bell peppers. We must be careful that when we pull the meat or vegetables on skewer sticks, there are meat and vegetables of the same size on the stick, so that we are not surprised that some are made and others remain undone.

Chicken skewers prepared in this way can be served with rice garnish, baked potatoes and baked vegetables, grilled or sauteed.

We can also use this marinade for wings, chops, chicken breast, turkey or duck.


Method of preparation

Cut the chicken breast into suitable pieces, place them in a tray and cover with milk, cover with cling film and let cool for 1 hour.

We put the skewer sticks in water for 30 minutes,

In a bowl, mix the spices, add the drained chicken breast and let it cool again for 30 minutes.

Meanwhile, prepare the vegetables, boil the mushrooms and drain them well of water, peppers, tomatoes, wash and cut the squares, clean the onion and wash it,

Form the skewers, alternating the meat with the vegetables, grease them with a little oil and fry them on the hot grill well on both sides.


Baked chicken skewers with bacon. This special food will conquer everyone!

Do you want to surprise your guests with a special and full of flavor food? Prepare these original skewers, which will conquer everyone with their appetizing appearance and insane taste. Men will surely appreciate these irresistible delights. The skewers are very easy to prepare and are absolutely delicious. Serve them with any garnish or vegetable salad.

INGREDIENTS

-2 tablespoons semolina or couscous

-salt and ground black pepper to taste

METHOD OF PREPARATION

1. Wash the chicken fillets under running water and dry them. Then cut the excess fat and cut the fillets into large pieces.

2. Peel the onion and cut it into arbitrary pieces. Then put the meat and onion in the blender jar and grind until smooth. Put the filling in a bowl.

3. Add the semolina or couscous, break the egg and season with salt and pepper to taste. Mix well and refrigerate the filling for 30 minutes.

4. Divide the filling into portions with wet hands. Then place the filling on wooden chopsticks in the form of kebabs and wrap them with bacon along their entire length.

5. Put the chopsticks in the freezer for 30 minutes to keep them in good shape.

6. Line the tray with foil, grease it with oil and place the skewers, bake them in the preheated oven at 200 degrees for 30 minutes under the top grill.

7. Serve the chicken skewers with any garnish or salad of fresh vegetables.


Baked chicken and vegetable skewers

ingredients
For 7 skewers:,, - 7 skewer sticks,, - a large boneless chicken breast,, - 14 champignon mushrooms,, - a yellow pepper / kapia,, - a red onion (because it looks more special, but goes white),, - a small zucchini,, - 14 cherry tomatoes or 1-2 large tomatoes,, - 2 fatter semi-smoked sausages,, - 7 bay leaves,, - a potato,, - a little vegetable oil,, - a little white wine,, - salt,, - pepper

Difficulty: low | Time: 59 min


Baked chicken skewers

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Chicken skewers with mint

One of the best foods if you are on a diet is chicken breast, which is also very popular with children. It is versatile, you can fry it, boil it, steam it, bake it or bake it and it can be used in soups, appetizers or main course.
Chicken skewers with mint it has a pleasant aroma and I recommend them if you want a change from the usual ways in which you cook chicken breast. You can choose a garnish of rice or steamed vegetables.
If you use wooden sticks, they must be soaked in water beforehand, otherwise they will burn. I use metal skewer sticks.


Mix the mustard with the honey, soy sauce and peanut oil until it looks like mayonnaise. Season and add the rosemary leaves, whipped milk. Mix well and pour over the meat cut into generous pieces. Mix well, cover and leave overnight in the refrigerator.

We wash and clean the vegetables. We cut them into pieces / slices. I broke the tail of the mushrooms.

We put the vegetables and meat on sticks, as we wish.

From the remaining vegetables, I also made some vegetable skewers. I put them on the electric grill until they browned. Because I also had some boiled corn, I grilled it a bit and served it next to the vegetable skewers, also sprinkled with olive oil and balsamic vinegar.

The Chicken Skewer recipe was proposed by MAYA on the culinar.ro forum

I served the chicken skewers with potato salad with crow and olive grass + cucumber salad with the same grass, oil and apple cider vinegar. Good appetite!