Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp dry white wine
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, chilled and cubed
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1 clove garlic, grated
  • 1 tbsp grated Parmesan cheese

Instructions:

  1. Prep the marinade. Whisk together the olive oil, lemon juice, white wine, minced garlic, oregano, salt, pepper, and red pepper flakes in a medium bowl. Toss the chicken cubes until fully coated and let the meat marinate for 30 minutes. Note: Don't let it sit for hours or the lemon will change the texture.
  2. Thread the meat. Slide the marinated chicken onto your skewers. Leave small gaps between each piece. Note: If you pack them too tightly, the sides won't sear, and you'll end up with steamed chicken.
  3. Dust for texture. Lightly sprinkle the flour and salt mixture over the skewers. Use your hands to pat it in, then shake off any excess. Note: You want a thin veil of flour, not a thick batter.
  4. Sear the protein. Heat a skillet over medium high heat with a splash of oil. Place the skewers in the pan. Sear for 3–4 minutes per side until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken and set it on a plate.
  5. Deglaze the pan. Lower the heat to medium low. Add the cubed cold butter and grated garlic. Whisk constantly until the butter foams and turns a light golden brown, scraping up all those browned bits from the bottom.
  6. Finish the glaze. Stir in the remaining lemon juice, chopped parsley, and Parmesan cheese. Whisk for 30 seconds until the sauce is glossy and velvety.
  7. Plating. Pour the sauce immediately over the warm skewers. The heat from the chicken will help the sauce thicken slightly as it hits the meat.
  8. Serve immediately. This dish is at its peak the moment the sauce hits the crust. Let it sit too long, and the flour coating will absorb the moisture and lose its structure.