- Chop the chicken fillets into ###smallish pieces. Put the pieces in a bowl and add lemon zest, salt, black pepper and olive oil. Let the chicken marinade for about an hour or overnight in the fridge.
- Put the chicken in the skewers. You can also use thicker rosemary sprigs or fresh bay leaf sprigs, if you have them available. They provide quite a fantastic aroma, but the skewers become slightly more difficult to handle. You should let the chicken rest in room temperature for about half an hour before grilling it.
- Cook the chicken with high heat for about 10 minutes, rotating the skewers every now and then. The chicken is cooked right when it becomes golden but remains juicy. Grate some Le Gruyère AOP cheese on top and add salt flakes. Serve immediately.
| Chicken Skewers | |
|---|---|
| 1 kg | chicken thigh fillet |
| 1 | lemon zest, grated |
| 1 tsp | salt |
| 0,5 dl | olive oil |
| black pepper | |
| 100 g | Le Gruyère AOP |
