Chicken skewers are a very popular second course, easy and quick to make. Even tastier if wrapped in a few slices of speck.
These skewers of chicken are a fun and original way to prepare the classic brisket by adding flavor and crunchiness with a twist of bacon.
They can be made with many variations, starting with meat, which can be easily replaced with turkey, pork loin or veal, up to marinating with ever-changing spices and herbs that will give the skewers always new nuances.
Even the cold cuts that surround them can change, raw ham, cooked ham, bacon and speck are my favorite variations. I chose it for this recipe speck Veroni Salumi, obtained from a completely boned leg of pork, lightly salted and flavored, and finally smoked to give the meat the characteristic aroma that recalls the mountain woods.
This product is available in the innovative 100% recyclable tray of the "The Nature Cold Cuts”, Made up of a FSC®️ certified paper base and a transparent plastic film. With 75% less plastic than traditional trays!
Post in collaboration with Veroni Salumi
ingredients for 8 skewers
- 250 g of chicken breast
- 6 slices of speck
- 1 teaspoon of spices to taste
- tabasco or spicy sauce to taste
- half a lemon or organic lime
- a bunch of aromatic herbs to taste
- 1 tablespoon of extra virgin olive oil
- Salt and Pepper To Taste
HOW TO PREPARE BAKED CHICKEN SKEWERS
First I cut the chicken breast into strips a couple of centimeters wide, beating the thickest parts of the breast with the meat grinder.
I finely chopped the aromas and, in a bowl, I added them to the oil, the powdered spices, the spicy sauce, the lemon juice and its zest (for this you need an untreated lemon with edible peel), salt and pepper to taste. After mixing carefully, I placed the chicken nuggets, covered and left to marinate in the refrigerator for about 30 minutes.
I slipped the meat into the skewers, compacting it well so as to create small parallelepipeds (if you use the wooden ones, remember to soak them for an hour before using them). I wrapped them in speck, rolling it around each skewer, then I placed them on a baking sheet covered with parchment paper.
Warm oven, 200 °, I baked for 20 minutes, turning them halfway through cooking.
I served my baked chicken skewers with crispy speck with fresh flavors and a Greek yogurt sauce.
IN THE GLASS, OR IN THE MOUTH
For this recipe, I chose to combine the Sdora of Toladolsa, a Weiss beer born from the collaboration between Veroni Salumi and Lambrate Brewery.
In Emilia, there is a dialectal way of saying that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.
In particular, Sdora, in Emilian "the queen of the home and of the kitchen", is a high fermentation wheat beer, Weiss style of German origin, clear and refreshing. It has an intense aroma, with fruity notes and sparkling sparklingness. Its round taste, with a veiled acidity given by the wheat and a fresh and tending to sweet finish, makes it perfect with this slightly spicy and smoky dish.
You can find them all here, on the Veroni Salumi shop.