Delicious baked skewers from the oven for a family of six. An ideal Sunday lunch! You can prepare this a day ahead before baking. In the offered recipe, I suggest you two sauces, and you will decide which one you would prefer. Follow the recipe!
Ingredients: simple, standing time: 2h 30 min, total time: 3h 30 min. 6 serving
Chicken Skewers:
4 chicken breast/ sliced on 7-8 mm/ 9 fillets
9 thin slices Trappist/ or Gouda cheese
9 thin sliced smoked bacon
salt and black pepper to taste
bio-dry spice/Vegeta to taste
transparent foil
6 pieces skewers
For Breading:
2 flat teaspoon red ground pepper
150–200 g breadcrumbs
2 eggs/ scrambled
1/2 teaspoon salt
For Skewers Addition:
1 medium onion/ cut into rings
1 big red pepper/ or green, yellow/ or 2 medium peppers-diced
1. Sauce:
1 Tablespoon Olive oil EVO
1 onion/ finely chopped
1 fresh red pepper/ chopped
1/2 teaspoon salt
1/2 red-hot crushed pepper/ optional
pinch of pepper/ optional
2 full Tablespoon Greek yogurt/ or sour cream
1 teaspoon dry parsley
2. Sauce:
3 Tablespoons sour cream/ or Greek yogurt
1/2 teaspoon salt
pinch of pepper
1 teaspoon mustard
1/2 Tablespoon tomato concentrate
1 teaspoon dry parsley
Preparation:
Prepare all the ingredients as described above.
Chicken Skewers:
Wash and pat dry the chicken breast. Cut into fillets about 6-7 mm thick. You should get 9 fillets.
Season all fillets on both sides with spices, salt, pepper and bio-organic seasoning/ Vegeta.
Put transparent foil over all the steaks and pat them down, repeat on the other side.
Turn the transparent foil from the fillets so that it is down and the fillets are up.
Arrange the fillets so that each edge of the fillet overlaps the other, (as if it were meat from one part).
Then arrange thin slices of smoked bacon.
Arrange thin sheets of cheese over bacon.(I have used Gouda cheese.)
With the help of transparent foil, roll the fillets into a long roll, tie the ends with a rubber band, put in the fridge to cool for 2 hours.
During this time, prepare addition the peppers, onion, and sauce for skewers which you prefer more.
Addition:
Clean the onion, then cut it into thin rings. Clean the red pepper from the seeds, then cut it into larger cubes of 3 cm. Set them aside.
Sauce 1:
Fry the onion in olive oil over moderate heat until it becomes transparent for 1-2 min. Add immediately, chopped peppers and dry parsley, mix everything, and stir, simmer for about 15 minutes, with stirring occasionally, until softened. At the very end, add minced garlic, leave for 1 minute and remove from heat. Place in a mixing bowl. Blend into cream.
Add yogurt or sour cream, salt and pepper to taste. Mix everything well, and set aside.
Make the breading mixture.
Sauce 2:
The good thing about this sauce is that it doesn't have to be cooked, and you save time.
But in my opinion, sauce number one is better for these skewers, it is all depending on taste.
Mix all the ingredients in a small glass bowl, add salt, pepper, and parsley at the end. Mix everything well. Set aside.
When you have finished all that, start preparing the skewers and breading.
Breading Skewers:
Break the eggs into a deep big plate, add a little salt and stir well. In the other big plate, mix the crumbs and red ground pepper.
After the elapsed time, take the fillet roll from the frieze, remove the foil, cut it to the thickness of 2 fingers.
Roll each part of the chicken roll in the egg mixture, drain well, then roll well on all sides into crumbs.
Arrange on a stick one at a time, and between them put a cube of paprika and an onion ring.
On one stick there should be 3 pieces of roll and twice each of paprika and onion.
If somewhere the layer of crumbs has come off, repeat the rolling with the prepared rolls and stick one more time.
Let the skewers prepared in this way cool for another 30 minutes before baking.
Processing:
Arrange the prepared skewers on baking paper on the oven tray. Pour oil over them.
Bake them at 180 °C, 30-35 min.
Serve warm chicken skewers with some salad and sauce.
Buon appetito!
NOTE:
In this recipe, I have offered you peppers and onions as an addition between the chicken rolls, you are not obliged to add them as well as the sauce, you can make them quite simply without it.
If the amount is too large or there are 4 of you, reduce by 1 piece of chicken breast. If there are only two of you, then make the chicken breast with 2 pieces.
Keep the finished chicken skewers in the refrigerator for up to 4 days, covered. Heat in the microwave or oven.
Instead of bacon, you can add ham.
Store the finished sauces in bowls covered with transparent foil for up to 3 days!
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