Making the most of your Leftovers – Chicken Skewers

It’s been almost two weeks since I posted something and it makes me feel bad. The reason for this is quite simple, it’s target setting period at work and there’s crap tons to do. Apologies, and here’s something to make up for it.

Unfortunately, this time around I have no funny stories or long long memories about making this dish, or how I learnt it, but I am sure the few people that read this won’t mind, since the previous posts were always fifteen times longer than I had originally anticipated. I am also trying to (not so) secretly please Kenny and post something without beef.

So it was one of those grey Sundays and I realised that I had plans with everything I had bought the day before. However, we were hungry, and I didn’t particularly feel like ordering or eating out (Sunday is my greasy hair and comfy clothes day) so I had to come up with something.

On top of everything else, the sausage I bought in Hungary last time I was home was quickly approaching its best before date, and since I feared it was going to go off, I had to find a use for it. So I took a closer look in the fridge and around the kitchen trying to find out what I can make for dinner, and found the following:

• 1 chicken breast
  
• 4 mushrooms
  
• Sliced bacon
  
• The aforementioned sausage
  
• Onions
  
• Potatoes and salad material vegetables as sidedish

I also realised that I still had quite a few of the bamboo skewer sticks lying around from when I bought them last year to try something out – so the solution was pretty easy. Chop-chop, stab-stab, bake and ready. The bamboo sticks of course have to be drenched in water for a couple of hours beforehand (and I still end up with a few spikes in my fingers while putting them together…) but other than that, this food is as low effort as possible.

The only thing you need to pay attention to when putting the skewers together is that you don’t place the high flavour and/or fat value items next to each but try to put them next to the low flavour/fat value items. This means, the sausage will never get next to the bacon and the mushrooms / chicken / onion sequence has to be broken by either a slice of sausage or bacon.

Here’s what the skewers looked like when I was done composing them:

And here is the glorious end result: :)

It also needs to be said that since the bacon and the sausage are by default salty, you really needn’t add extra salt to the chicken, otherwise the end result will be close to inedible. I have tried this before by adding “grilled meat” spice mix to the meat (although I generally dislike spice mixtures because of all the extra crap they add to it which they don’t want you to know about) but it works for me much better without the extra spice.