Recipe for: Mini chicken skewers with honey and thyme, zucchini and bell pepper - photo 1
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Recipe for: Mini chicken skewers with honey and thyme, zucchini and bell pepper

Spicy Kids' Lunches Grilling Regional Cuisine of Poland 50 min Easy 17 views ~29.42 PLN * - (0)
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Description

Delicate mini skewers made from chicken breast marinated in honey, canola oil, lemon juice, and thyme, served with seasonal zucchini and red bell pepper. A dish inspired by the Mazurian summer — simple, colorful, and kid-friendly, perfect for grilling, a picnic, or a light lunch. The skewers combine the sweetness of honey with the fresh aroma of thyme and the tartness of lemon, while the vegetables add crunch and color. Serve with natural yogurt or a mild herb sauce. Visually appealing with contrasts of red, green, and golden meat; flavor-wise they are mild but multi-dimensional thanks to the herbal marinade.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken breast 600 g
  • Honey 30 ml
  • Rapeseed oil 30 g
  • Lemon 0.6 pcs (~50 g)
  • Garlic 2 clove (~10 g)
  • Zucchini 1.2 pcs (~300 g)
  • Red bell pepper 1.7 pcs (~300 g)
  • Skewer 80 g
  • 🌿 Spices
  • Thyme 4 g
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Natural yogurt 150 g
  • Parsley 1 bunch (~30 g)
💰 Estimated dish cost: ~29.42 PLN (7.35 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Take the chicken breast out of the fridge 10 minutes before cutting, so the meat is not icy cold. Wash the zucchini and bell pepper under cold water. Dry the vegetables with a paper towel.

Ingredients: Chicken breast, Zucchini, Red bell pepper
Use a plastic cutting board and a sharp knife. Cold meat is harder to cut evenly; a few minutes at room temperature will make it easier to work with.
2

Cut the chicken breast into cubes about 2-3 cm on each side: first slice it in half lengthwise, then cut it into strips and into cubes. Even pieces ensure uniform grilling.

Ingredients: Chicken breast
Use a sharp knife and a stable cutting board. If the pieces are of different sizes, remove the smaller ones from the skewers earlier so that everything is ready at the same time.

Marinade

3

In a bowl, combine honey (30 g), rapeseed oil (30 g), juice from half a lemon (50 g), minced garlic (10 g), thyme (4 g), salt (3 g), and pepper (2 g). Mix the ingredients with a spoon until a smooth, liquid marinade forms.

Ingredients: Honey, Rapeseed oil, Lemon, Garlic, Thyme, Salt, Black pepper
Use a large glass or plastic bowl. Thorough mixing will ensure that the honey spreads evenly; if it is too thick, gently warm the honey (max. 20 seconds in the microwave).
4

Place the chopped pieces of chicken breast into a bowl with the marinade. Gently mix with your hand or a spoon so that each piece is coated. Cover the bowl with plastic wrap and set aside in the refrigerator for at least 20 minutes, up to a maximum of 2 hours.

Ingredients: Chicken breast, Honey, Rapeseed oil, Lemon, Garlic, Thyme, Salt, Black pepper
Use disposable gloves or a clean spoon. A shorter marinating time (20-30 min) is sufficient for small pieces, while a longer time (up to 2 hours) will deepen the flavor.

Assembly

5

If you are using bamboo skewers, soak them in water for 20-30 minutes so they don't burn. Then thread the meat and vegetables onto the skewers: alternating a piece of chicken, a piece of bell pepper, a piece of zucchini. Each skewer should have 3-4 pieces of meat and 3-4 pieces of vegetables — form mini portions for children.

Ingredients: skewer, Chicken breast, Red bell pepper, Zucchini
Use one hand for stuffing and the other to support the skewer. If the skewers are long, just 1-2 cm of free end is enough to make the kebab safe for the child.

Grilling

6

Preheat the grill or grill pan to medium-high heat (about 200°C). If using a charcoal grill, wait until the coals are covered with a thin layer of white ash. Brush the grill or pan with a thin layer of canola oil.

Ingredients: Rapeseed oil
The best is a cast iron grill pan or a garden grill. Use a silicone brush to oil it; do not pour a large amount of oil directly onto the grill.
7

Place the skewers on a preheated grill or pan. Grill for about 3-4 minutes on each side, gently turning every 3-4 minutes, until the meat is golden and well-cooked, and the vegetables are soft and slightly charred. If you have a thermometer, the internal temperature of the meat should reach 75°C.

Ingredients: skewer, Chicken breast, Red bell pepper, Zucchini
Use tongs to turn the skewers. Do not press the meat on the pan — this will cause it to lose its juices. If the pieces are burning too quickly, lower the heat.
8

In the last minute of grilling, gently brush each skewer with a bit of the remaining marinade (if any) to achieve a glossy glaze. Be careful not to let the marinade drip directly onto the coals (it can cause smoke).

Ingredients: Honey, Chicken breast
If the marinade has come into contact with raw meat, do not use it raw. Reserve some of the marinade before adding the meat if you want to use it for glazing at the end.

Serving

9

Transfer the finished skewers to a plate or wooden board. Sprinkle with finely chopped parsley (optional). Serve with a bowl of natural yogurt as a dip for the kids.

Ingredients: Parsley, Natural yogurt, skewer
Use a flat plate or a small serving board; for children, cut the skewers into shorter pieces to make eating easier.

Final Tips

10

Check the taste and season with a pinch of salt if needed. Serve immediately while the skewers are still warm and juicy. For older children, you can add a slice of lemon for drizzling.

Ingredients: Lemon, Salt
Do not leave the hot skewers outside for too long before serving — they will lose their firmness. If you prepare them in advance, keep them in a warm oven (about 80°C) for a maximum of 20 minutes.

Fun Fact

💡

Skewers have a very long history — simple meat threaded onto a stick and roasted over a fire is one of the oldest forms of meal preparation. In the Masuria region, locals often used seasonal vegetables and herbs in the summer, just like in this recipe.

Best for

piknik majówka lekki obiad rodzinny przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve with a warm slice of whole grain bread or millet as an alternative. For little ones, cut the skewers into shorter pieces. You can season the yogurt dip with a bit of dill or lemon juice.

🥡 Storage

Store cooked skewers in the refrigerator for up to 48 hours in an airtight container. Reheat in an oven preheated to 160°C for 8-10 minutes or in a covered skillet until heated through. Do not freeze already grilled skewers with bamboo sticks (the sticks may soften).

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