Brochettes de poulet
(Chicken Kebabs) Recipe

Origin: France Period: Traditional

Despite the name this is, effectively, a French version of a cheesecake.

Ingredients:

6 large chicken breasts
1 1/2 tsp paprika
1/2 tsp ground cumin
salt and freshly-ground black pepper, to taste
juice of 1 lemon
4 tbsp olive oil
4 bay leaves
1 tsp dried thyme
1 tsp dried oregano

Brochettes de poulet
(Chicken Kebabs) Preparation:

Method:

Cut the chicken breasts into large pieces (you will need about 25 in all. Whisk together the oil, lemon juice, thyme , oregano, salt, black pepper, paprika and cumin in a bowl. Pour over the meat, add the bay leaves then cover and refrigerate for 2 hours. Every 20 minutes, or so, turn the chicken pieces to ensure even marinading.

Take 5 large bamboo skewers and soak in a bowl of cold water for at least 1 hour (this prevents them from burning when cooking). When the chicken has marinaded long enough, remove from the marinade and thread onto the skewers.

Either cook on a barbecue or under a hot grill (broiler) for about 20 minutes, or until the meat is cooked all the way through. Turn frequently to ensure even browning.

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