Chicken breast kebab in skewer oven

4 servings
1 hour 30 min

How to make a kebab from chicken fillet? Prepare the indicated ingredients. Take the filet fresh after all. I took dry spices specifically for chicken, but you can take any others to your liking. Mayonnaise, of course, can be replaced with sour cream or natural yogurt, but try to cook with it first, and then experiment. Wooden skewers must be taken in such a size that they can then be placed on the sides of the baking dish.

Pour water into a deep bowl or roasting tin and place a wooden skewer there. Thanks to this procedure, meat from skewers will be easier to remove.

Rinse the chicken fillet with running cold water and dry with paper towels. Cut the chicken meat into large pieces, somewhere 3cm by 3cm.

In a deep bowl, mix together the mayonnaise, mustard, dry spices and some salt and black ground pepper. Try it and add more if necessary. Place the chopped chicken fillet in a bowl with the marinade and stir to combine. Leave to marinate the chicken on the table for half an hour or more. The more time the meat will marinate, the juicier the kebab will be.

Turn on to heat the oven to 200 degrees with top/bottom convection mode - this is one of the conditions for a successful result. On wet wooden skewers, pour pickled meat. Pour water into the baking tin (or leave the one in which the skewers were) - somewhere I saw this information and think that this also affects a good result; put a kebab on the sides. Place the kebab tin in the oven for 15-20 minutes.

Remove the finished chicken kebab from the oven, put it on a dish and serve immediately. It is hot that such meat will be tasty and juicy.