Breaded Chicken Skewers with Crispy Italian Breadcrumbs

To prepare in advance, marinate the chicken in the remaining ingredients for 1 hour or overnight. Assemble and coat kebabs with breadcrumbs just before serving. Makes 12 chicken kebabs. These breaded kebabs are served with crispy Italian-seasoned breadcrumbs and juicy chicken breast marinated with mayonnaise and Mrs. Dash, seasoned with salt and pepper.

Cut the chicken breasts into 3/4-inch pieces. Coat chicken and other ingredients with mayonnaise before skewering. Mayonnaise helps moisten and tenderize the chicken. Italian-seasoned breadcrumbs add texture. Arrange chicken pieces on skewers with their flat sides facing one direction, as described in the recipe, to promote even cooking. Short skewers that will fit in a frying pan are handy for turning skewered ingredients.

Use a large nonstick pan and extra-light olive oil to generously cover the bottom of the pan. Cook over medium heat. Rotate the skewers as needed to ensure even browning. Check the internal temperature of the meat with an instant-read thermometer at the thickest part. The meat is fully cooked when the internal temperature reads 165°F. Uneven browning of skewers can result from overcrowding the pan with skewers or skewers that don't fit well in the pan and can't be easily rotated.

Place cooked kabobs on a platter covered with paper towels. Serve with lemon wedges and other sauces listed in the recipe or as a salad or vegetable side. Reheat leftover kabobs by cooling and refrigerating them, covered. As noted in the recipe, breading helps kabobs reheat well. An oven baking dish is useful for reheating and serving kabobs to groups or families.