Chicken and Mushroom Skewers (4)

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Naturally it rained after I had prepared these and they were all prepped for the BBQ! On the other hand that is the good thing about them – they do quite as well in the oven. If you have wooden skewers they will need soaking 30 minutes ahead of time so they don’t burn. I clean my mushrooms in a pan of water with a tablespoon or so of red wine vinegar, then rinse them and wrap them in a dry T-towel. Then I wipe each one. If you leave the mushrooms soaking they will absorb the water/vinegar. The mushrooms and the chicken pieces are marinated separately in two different marinades for a couple of hours before threading on the skewer. The chicken pieces should be slightly less than bite size so that they and the mushrooms are both ready and juicy at the same time.

Pre-heat oven to 350 degrees

FOR THE MUSHROOMS

8 oz button mushrooms – rinsed and dried – large ones can be halved

2 large cloves of garlic – grated

2 tbsp. fresh curly parsley – finely chopped

2 tbsp. olive oil

Salt and freshly ground black pepper

Place the mushrooms in a large zip loc plastic bag

Whisk together the rest of the ingredients then pour onto the mushrooms and massage the bag so that they are coated with the garlic parsley mix.

Let marinade in the fridge for a good hour

FOR THE CHICKEN

1 pound of chicken breasts – cut into small pieces about the size of a baby mushroom

1 tbsp. fresh rosemary – finely chopped

1 tbsp. fresh thyme – finely chopped

2 tbsp. olive oil

Salt and freshly ground black pepper

Place the chicken pieces in a zip loc plastic bag

Whisk together the rest of the ingredients and pour over the chicken.

Rub the contents of the bag so that the chicken is coated with the marinade, then place in the fridge for a good hour or so.

Thread a mushroom then a piece of chicken and continue doing so on a pre-soaked wooden skewer until you have 4 skewers.

Place on a metal baking tray with a rim and cook in oven for 20 minutes or until chicken is fully cooked.

 

 

 

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