- 2 1/4 pounds [1 kg] chicken white dices
- 1/2 cup [125 mL] olive oil
- 1/4 cup [60 mL] wine vinegar
- 3 tablespoons [45 mL] Dijon mustard
- 1 teaspoon [5 mL] oregano
- 1 teaspoon [5 mL] thyme
- 1 tablespoon [15 mL] curry powder
- 2 cloves garlic, finely chopped
- Pepper, to taste
- 20 small bamboo skewers, for cooking
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- Well mix together all ingredients into a large bowl; cover bowl.
- Refrigerate and leave to marinate for 12 hours.
- Preheat oven to 375°F [190°C].
- Thread 4 chicken dices onto each skewer; arrange onto a baking sheet.
- Bake chicken dices into preheated oven for approximately 30 minutes, until no longer pink inside.
- Brown skewers for 5 minutes on each side.
- Decorate to taste, and serve.
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