Grilled Ribbon Chicken Skewers

I love making chicken skewers this way. Instead of cutting the chicken into the usual cubes, I slice it into long strips and fold them back and forth onto the skewers. You get more surface area for the marinade, plenty of charred edges, and a unique, attractive presentation.

Yield: 12 skewers

Ingredients

1½–2 lbs. boneless, skinless chicken breasts

¼ cup olive oil

8 frozen parsley cubes

2 tablespoons fresh lemon juice

2 tablespoons maple syrup

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

Instructions

• Slice the chicken lengthwise into long, thin strips, about ½-inch wide.

• In a large bowl, combine the olive oil, parsley, lemon juice, maple syrup, cumin, salt, and black pepper.

• Add the chicken strips and toss until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to a few hours.

• Thread each strip onto a skewer, folding it back and forth in a loose ribbon pattern.

• Preheat the grill to medium-high heat and the oven to 375°F.

• Grill the skewers for 2–3 minutes per side, just until nicely charred.

• Transfer the skewers to a baking sheet and bake for about 8–12 minutes, or until the chicken is cooked through and the thickest pieces register 165°F.

Recipe and styling by Yocheved Shvarzblat

Photo by Sruly Fryde