The chicken skewers with tasty breaded coating is one of the many recipes for enjoying this meat in a different way every time we cook it.
Obviously, if you don’t have a machine to make skewers, you’ll need to cut the chicken into pieces and then skewer them by hand, but the final result is really worth it!!!
Purchase chicken thighs and not other parts of the chicken because that way you’ll be sure the skewers will be tender and tasty.
For the preparation, you’ll need wooden skewers, generally sold in packs of 50 pieces.
This type of recipe is loved by children, but adults do not disdain it at all.
Try my chicken skewers with a tasty breaded coating and see the result!
If you make this recipe or others on my blog, feel free to send me a photo of your recipe, and if you’d like, I’ll post it on my Facebook page in your name.
About 40 kcal each
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 100 skewers
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Chicken Skewers with Tasty Breaded Coating
- 16 Medium-sized chicken thighs
- 10.5 oz Breadcrumbs
- to taste Chopped rosemary
- 2 tbsps Extra virgin olive oil + some for cooking
- 1 tbsp Vinegar
- 1 tsp Salt
Tools
- 100 Skewers wooden skewers
Preparation of Chicken Skewers with Tasty Breaded Coating
For this recipe, you need a machine to make kabobs (a metal cube where the meat is placed and then wooden skewers are inserted).
Open the chicken thighs so they become thick slices of meat, removing the bone and skin, fill the metal cube up to about two fingers from the edge, placing them to avoid empty spaces and gaps, put the perforated closure lid on, and insert the wooden skewers.
Once all skewers are inserted, cut the meat by placing the knife in each slot and, once finished, remove the lid and the skewers will be all well cut.
In a bowl, prepare the breadcrumbs by mixing it with vinegar, a bit of olive oil, salt, and rosemary and the resulting breading will be used to coat our skewers.
The alternative to cutting the meat if you don’t have the cube is to cut the thighs into pieces and then skewer them by hand onto the wooden skewers.
For cooking, prepare a baking tray lined with baking paper, drizzle a bit of oil on the base, place the kabobs, and again drizzle a bit of oil and a pinch of salt.
Cover the tray with aluminum foil and bake in a preheated oven at 464°F (240°C) for about 15-20 minutes, then remove the foil and continue cooking until done.
Serve hot.
