Chicken skewers with paprika and mustard
These baked chicken skewers with paprika and mustard are tasty and super tender. A perfect summer meal served with rice or salad.
SERVING:6
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INGREDIENTS
- 4 chicken breasts 950 g (33.5 oz)
- 4 tablespoons olive oil
- Salt
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon Espelette pepper optional
- 2 teaspoons Herbes de Provence
- 2 heaping teaspoons of whole grain mustard or Dijon mustard
- 1 small onion finely grated
- 1 clove garlic grated
PREPARATION
- Cut chicken breasts into bite-size pieces. Cut into fairly regular cubes.
- Place the pieces in a bowl with the marinade ingredients and toss to coat the meat.
- Cover the bowl with cling film and chill in the fridge for 30 min. You can leave it for several hours or even overnight. Skewers will be all the tastier for it.
- After the marinating time, Preheat the oven to 220°C (430°F) on the grill setting.
- Thread chicken pieces onto wooden or metal skewers.
- If you're using wooden picks, soak them in water for at least 30 minutes to prevent them from burning during cooking.
- Place the skewers on a greased wire rack over a drip pan to catch the juices.
- Bake for 15 to 20 minutes, more or less. Turn skewers over halfway through cooking.
- Once the skewers are cooked, place them on a platter and brush them with the sauce. Sprinkle with chopped parsley.
- Cover with aluminum foil for ten minutes before serving.
- Covering them in this way prevents the steam from evaporating, which would dry out the chicken skewers.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!