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Amazingly soft and tasty, these chicken skewers have a sophisticated dipping sauce that also doubles as your marinade, making the recipe that much easier to prepare (although it’s simple as it is!). You can prepare some extra chicken to use in the filling for the fleishig sushi platter, so you’re prepping two-in-one.
2 pounds (1 kilogram) chicken breasts, cleaned, cut in half, and pounded thin
12–14 wooden skewers, presoaked
6 cubes Gefen Frozen Garlic
6 cubes Gefen Frozen Parsley
1/2 cup + 2 tablespoons Gefen Olive Oil
3 tablespoons Tonnelli Red Wine Vinegar
2 tablespoons lemon juice
1 scant teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon pepper
Combine all marinade ingredients in a food processor and process until smooth and somewhat thickened. Set aside a third of the mixture to use as a dipping sauce.
Place the remaining marinade, along with the chicken breasts, in a large mixing bowl. Allow to marinate in the refrigerator for at least 30 minutes, or up to four hours.
Preheat oven to broil.
Slice each chicken breast in half lengthwise. Thread chicken onto skewer, pushing the chicken in and out to achieve a ruffled effect.
Place chicken skewers onto broiler pans and broil on lower rack for eight minutes on each side. Remove from oven and cover with foil until ready to serve.
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