Chicken, Mushroom and Bacon Skewers with Thyme
Pieces of chicken, each one wrapped individually in smoked bacon, threaded onto skewers with mushrooms and scallions (spring onions). Perfect for the barbecue, the griddle or the oven.
The bacon does two jobs here: it seasons, and it keeps the lean chicken moist by releasing its fat as it cooks. That is why each piece is wrapped on its own rather than winding the bacon round the whole skewer. The other skewers in the catalogue: marinated with vegetables and rainbow ones with rosemary.
Ingredients
- 20 pieces of chicken breast (4 x 4 cm)
- 20 rashers of smoked bacon
- 20 small button mushrooms
- 20 pieces of scallion / spring onion (3 cm)
- Olive oil, as needed
- Salt, freshly ground black pepper and fresh thyme, to taste
Method
- 1
Wrap each piece of chicken individually in a rasher of smoked bacon.
- 2
Assembling: thread onto the skewers, alternating a wrapped piece of chicken, a mushroom and a piece of scallion.
- 3
Seasoning: season with salt and pepper to taste and brush generously with olive oil.
- 4
Cooking: cook over the coals for about 10 minutes a side. On a barbecue, rest the ends of the skewers on two bricks set 20 cm apart, so the skewers hang free over the coals rather than lying on them: that way the fat drips off and the bacon crisps.
- 5
Turning: turn the skewers often, as you would on a rotisserie, so they brown evenly and the bacon crisps all over. Scatter the fresh thyme over only at the end — added from the start, it burns over the coals.