Ingredients
2 lbs. (approximately 900g) Boneless, Skinless Chicken Breast, Cut into 1-inch Cubes.
1/4 cup High-Quality Extra Virgin Olive Oil.
1 teaspoon of mixed spices (or a mix of dried Rosemary, Sage, Marjoram, and Oregano).
Freshly Ground Salt, to taste.
Freshly Cracked Black Pepper, to taste.
1 cup Fine-Ground Cornmeal.
Fresh Lemon Wedges, for serving.
Bamboo or Metal Skewers, soaked in water (if using bamboo).
Instructions
1. Whisk together oil and spices until smooth and creamy: This step is essential for ensuring that the spices are evenly distributed throughout the oil, creating a flavorful marinade for the chicken.
2. Add chicken cubes to coat evenly: This step ensures that each piece of chicken is coated with the flavorful marinade, resulting in a more evenly cooked and seasoned dish.
3. Add cornmeal to coat: Cornmeal adds a delicious crunch and texture to the chicken when cooked. It also helps to create a golden-brown crust.
4. Alternate on a skewer a piece of chicken and lemon wedges to desired length: This step adds a touch of acidity and freshness to the chicken skewers, balancing out the richness of the meat and cornmeal coating.
5. Roast in the oven at 350F/180C for 15-20 minutes: This step is the final step in the cooking process. The chicken skewers will be cooked through and the cornmeal will be golden brown and crispy.
Additional Tips: You can adjust the cooking time depending on the size of the chicken cubes and the desired level of doneness.
