This dish is an interpretation of Chef Philip Golding to chicken brochettes.
A brochette is a food cooked on brochettes or skewers. This term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines. Food served on brochette is generally grilled.
But with this version, Chef Philip Golding retains moisture in the chicken by sautéing it rather than grilling.
Dip the chicken into a cheese sauce composed of parmesan, greek feta ,cream cheese and fresh rosemary. Also create a super seed oil mixture consisting of chili seeds and roasted sesame seed for a nutty and spicy flavor.
Prep: 35 mins
Cook: 35 mins
Yields: 12-15 Servings
1Dice the chicken into 1 inch cubes.
2Slice the eggplant into 1 inch cubes
3Minced garlic and onions then sweat in olive oil.
4Sauté chicken cubes in olive olive oil for about 2-3 minutes then zest with lemon rind, take it off. Put in a plate then cover it with cling wrap
5Sauté eggplant for 2 minutes then take it off.
6Use 2-3 inch bamboo skewers, soak bamboo in water for at least 1 hour before using.
7Skew the chicken, eggplant in alternate position to form 4 pcs in 1 stick