Apartment living means no BBQ but these do very well in the oven laid on a rack above a roasting tray. Wooden skewers need soaking for 30 minutes of so ahead of time so they don’t burn. I clean my mushrooms in a pan of water with a couple of tablespoons of red wine vinegar, then rinse them, wrap them in a dry T-towel and I wipe each one dry because mushrooms are very absorbent. The mushrooms and the chicken pieces are marinated separately in two different marinades for 30 minutes before threading on the skewer and they should be roughly the same size – smallish bite size.
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 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. Leave for half an 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. Leave for half an hour.
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 rack above a roasting tray and cook in oven for 20 minutes or so until chicken is fully cooked.
