Mini chicken skewers with leeks and bacon
15
7
16 mini skewers
No
Ingredients
- 4 chicken thighs cut into cubes
- Ground salt and pepper
- 6 chopped sage leaves
- 2 leek white sliced into sections of 2.5 cm (1 inch)
- 15 ml (1 tablespoon) of extra virgin olive oil
- 8 bacon slices, sliced in two
- 16 wooden skewer, soaked into water for 30 minutes
- 2 lemons cut into quarters
Preparation
Side-by-side mode
- Set aluminum paper over the barbecue grill and preheat at low heat.
- In a bowl, mix chicken cubes with salt and pepper. Add half the sage. Set aside. In another bowl, mix leeks with the other half of the sage, olive oil, salt, and pepper. Set aside.
- Roll bacon around chicken cubes. Skew each cube on a skewer with a section of leeks.
- Set the mini skewer over aluminum paper on the barbecue and cook for 2 to 3 minutes. Serve with lemon quarters.
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