Recipe for: Chicken breast and spring vegetable skewers - photo 1
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Recipe for: Chicken breast and spring vegetable skewers

Main Dishes Regional Cuisine of Poland 40 min Medium 8 wyświetleń ~31.27 PLN * - (0)
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Description

Delicate chicken breast skewers with spring vegetables (asparagus, bell pepper, onion, mushroom) in an aromatic lemon-canola marinade. The dish combines Polish seasonal products with a simple skewering technique — perfect for a family dinner or Sunday barbecue. The skewers are juicy on the inside and slightly charred on the outside, with a distinct citrus note and smoky aroma; they pair wonderfully with buckwheat, cucumber and dill salad, or with roasted young potatoes. Visually, the dish is colorful thanks to the red/yellow bell pepper and green asparagus, and serving it with a yogurt-dill sauce adds freshness.

Ingredients Used

Ingredients (12)

Servings:
4
  • Chicken breast 600 g
  • Asparagus 300 g
  • Pepper 400 g
  • Onion 1 szt. (~150 g)
  • Mushrooms 200 g
  • Rapeseed oil 30 g
  • Ground paprika 4 g
  • Lemon juice 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Natural yogurt 150 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~31.27 PLN (7.82 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: in a large bowl, pour in the rapeseed oil (30 g), add lemon juice (30 ml), salt (3 g), black pepper (2 g), and ground paprika (4 g). Mix with a fork or whisk for 20–30 seconds until the ingredients form a uniform emulsion. The marinade should have a slightly milky-lemon aroma and visible specks of spices.

Ingredients: Rapeseed oil, lemon juice, Salt, Black pepper, ground paprika
Use a medium bowl (about 2–3 l) and a regular whisk or fork. If the marinade is too thick, add 1–2 tablespoons of water. Do not oversalt — the meat will also release juices.
2

Cut the chicken breast: place the fillet on the cutting board, holding it down with one hand. Using a sharp knife, cut strips of meat and dice them into cubes about 3 cm on each side (each piece weighs about 25–35 g). Try to cut even pieces so they bake evenly.

Ingredients: Chicken breast
Use a sharp knife and a stable cutting board with a non-slip surface. If the fillet is very thick, gently pound it with a meat mallet through plastic wrap to achieve an even thickness before slicing.
3

Place the chopped chicken pieces in the marinade: transfer the meat to a bowl with the marinade and thoroughly coat each piece with a fork or your hand. Cover with plastic wrap and set aside in the refrigerator or a cool place for 20–25 minutes — the meat should change color to a slightly whiter shade and take on a lemon aroma.

Ingredients: Chicken breast, Rapeseed oil, lemon juice, Salt, Black pepper, ground paprika
Use a bowl with a capacity of at least 1 l or a sealed container. If you're short on time, you can marinate for a minimum of 10 minutes, but 20–25 minutes is the optimal compromise for juiciness during this preparation time.

Vegetables

4

Prepare the vegetables: wash the asparagus and snap off the tough ends — hold the bottom part and gently bend until it naturally breaks (the break will indicate the boundary of the tough part). Cut the remaining stalks into pieces of about 3 cm. Cut the bell pepper in half, remove the seeds, and cut into squares of about 3–4 cm. Peel the onion and cut it into thick wedges, separating the layers. Clean the mushrooms with a damp cloth and cut the larger ones in half.

Ingredients: asparagus, pepper, Onion
Use a sharp chef's knife and a large cutting board. Cut the asparagus at a right angle so the pieces are even. Do not soak the mushrooms in water — they will absorb moisture.

Stuffing

5

If you are using wooden skewers, soak them for 20 minutes in cold water to prevent burning. Alternate threading: a piece of chicken, a piece of bell pepper, a piece of asparagus, half a mushroom, a quarter of an onion. Leave about 1 cm of space at the ends to make it easier to turn the skewer. Each skewer should have 4–5 pieces of meat and a suitable amount of vegetables.

Ingredients: Chicken breast, asparagus, pepper, Onion
Use wooden or metal skewers. If the wooden skewers have sharp ends, you can gently trim them. Hold the load evenly so that the skewers do not fall apart when turning.

Baking/Grilling

6

Preheat the grill or a large grill pan over medium-high heat. If using the oven, preheat to 200°C with the grill/convection function. Brush the grate or pan with a thin layer of oil. Place the skewers on the grill and cook for 10–12 minutes, turning every 3–4 minutes, until the vegetables are slightly charred and the meat is no longer pink in the center. When frying in a pan, keep the heat medium-high to achieve a nice crust.

Ingredients: Rapeseed oil, Chicken breast, asparagus, pepper, Onion
The best is a grill pan with a diameter of 26–28 cm or a grill with a heated grate. To check the meat, use a thermometer — the cooked meat reaches 74°C in the thickest part; without a thermometer, cut one piece, the juice should be clear, not pink.
7

After removing the skewers from the grill, place them on a plate and wait for 4–5 minutes to allow the juices to redistribute evenly. If there is any marinade left, you can gently heat it in a pan for 1–2 minutes and brush it over the skewers just before serving.

Ingredients: Chicken breast, Rapeseed oil
Resting the meat is important — piercing it right away will cause the juices to run out. Use a wide plate for resting.

Sauce

8

Prepare the optional yogurt-dill sauce: in a bowl, mix natural yogurt (150 g) with chopped dill (about 15–20 g from a bunch), add a pinch of salt (1 g) and a little pepper (1 g). If you want a more citrusy flavor, add 5–10 ml of lemon juice. The sauce should be smooth and slightly tangy, providing a contrast to the grilled skewers.

Ingredients: Natural yogurt, Dill, Salt, Black pepper, lemon juice
Use a small bowl and a spoon for mixing. You can also add a bit of oil or a teaspoon of mustard for a deeper flavor (optional ingredient).

Serving

9

Serve the skewers arranged on a long platter or plate, drizzled with a bit of chilled sauce or served with the sauce on the side in a small bowl. Garnish with chopped dill. As a side, suggest buckwheat with clarified butter or roasted young potatoes along with a simple cucumber salad.

Ingredients: Dill, Chicken breast
Use a long serving platter for an elegant presentation. Additionally, you can serve lemon cut into wedges for drizzling directly on the plate.

Fun Fact

💡

Skewers have a long history in Central Europe — similar dishes have been prepared over the fire for centuries. In Polish cuisine, traditional skewers are often combined with seasonal vegetables, and the addition of acidic ingredients (e.g. lemon, buttermilk) is used to tenderize the meat.

Best for

rodzinny obiad grill wiosenny piknik przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve hot, directly after resting. For a more rustic character, use buckwheat instead of potatoes and add a cucumber salad with dill. Serve the sauce separately so everyone can adjust to their taste.

🥡 Storage

Store the skewers and sauce separately in a sealed container in the refrigerator for up to 24 hours. Reheat in an oven preheated to 180°C for 6–8 minutes or in a pan for 4–5 minutes to regain some crispiness. Keep the yogurt sauce for up to 48 hours and do not freeze it.

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