Italian Sausage‑Free Chicken Focaccia Skewers

Ingredients

FOR THE SKEWERS

FOR THE BASIL-OLIVE TAPENADE

FOR SERVING

Steps

1. Step 1

   If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Meanwhile, cut the chicken breasts into 1-inch cubes and the focaccia bread and roasted red bell pepper into 1-inch cubes.

   • 8 countswooden or metal skewers
   • 1 lbboneless skinless chicken breasts, cut into 1-inch cubes
   • 2 cupsfocaccia bread, cut into 1-inch cubes
   • 1 largeroasted red bell pepper, cut into 1-inch cubes

2. Step 2

   In a medium bowl, toss the chicken cubes with olive oil, salt, and black pepper. Let it marinate for 10 minutes while preparing the tapenade.

   • 2 tbspextra virgin olive oil
   • ½ tspsalt
   • ¼ tspblack pepper

3. Step 3

   Prepare the basil-olive tapenade by combining fresh basil leaves, pitted Kalamata olives, capers, minced garlic, lemon juice, and olive oil in a food processor. Pulse until coarsely chopped but still textured. Season with a pinch of salt and pepper to taste. Set aside.

   • 1 cupfresh basil leaves, packed
   • ½ cuppitted Kalamata olives
   • 1 tbspcapers, drained
   • 1 clovegarlic clove, minced
   • 1 tbspfresh lemon juice
   • 1 tbspextra virgin olive oil
   • ½ tspsalt

4. Step 4

   Thread the chicken cubes, focaccia cubes, and roasted red pepper cubes alternately onto the skewers. Aim for 3 pieces of chicken, 2 focaccia cubes, and 2 roasted pepper cubes per skewer.

   • 8 countswooden or metal skewers

5. Step 5

   Heat a large skillet over medium-high heat and add the remaining olive oil. Once hot, add the skewers and cook, turning occasionally, until the chicken is cooked through and golden brown, about 12-15 minutes. The focaccia will toast and crisp slightly on the edges.

   • 1 tbspextra virgin olive oil
   • 8 countswooden or metal skewers

6. Step 6

   Remove the skewers from the skillet and let rest for 2 minutes. Serve the skewers drizzled or dipped with the basil-olive tapenade for a fresh, savory finish.

   • 8 countswooden or metal skewers
   • 1 cupfresh basil leaves, packed