Chicken in stick in the oven it’s very light and I think it’s a more playful way to consume the chicken breast which in my opinion is a bit boring. But there’s a big risk of the skewer becoming dry if you don’t know a few little tricks.
First of all, the chicken cubes should not be too small, as they will lose liquid in the oven and decrease in size significantly.
It is also very important to make a seasoning very tasty for chicken.
For these skewers (4 units) I used a revenue of the seasoning that I taught in this other post here:
http://www.panelaterapia.com/2014/09/tempero-delicioso-para-frango.html
Leave the chicken cubes to marinate in the seasoning for at least 1 hour. Then just stick it on the bamboo sticks. I mixed it with raw onion pieces and seedless tomatoes (before using, I seasoned the tomato and onion pieces with salt and black pepper). It’s also very pretty and aromatic with peppers, but I didn’t have any at home at the time.
Another trick is to finish the kebab with chicken and not leave the thinnest tip showing as it burns in the oven and makes the kebab bitter. To prevent this from happening, wrap aluminum foil around the top of the toothpick (see the photo at the top of the post).
The oven must be very hot before you bake it. I put the oven to heat at 250ºC for 15 minutes. Then I take the skewers to bake in the lowest part of the oven. This way they are ready quickly and don’t dehydrate too much. The oven time varies a lot, so keep an eye on it, as soon as it browns on the outside it’s ok.
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