Chicken skewers with potatoes in puff pastry

Prepare all the ingredients for making chicken kebabs on skewers in dough with potatoes. The recipe is for two servings. The portions are quite large. I used only black pepper as a spice, which is a classic and suitable for all variations. You can vary the amount of spices and add, for example, red pepper, paprika, coriander, dried garlic, or herbs. Adjust to your taste and the taste of those you are cooking for. I used store-bought puff pastry. 250 grams is one layer. The recipe is really quick. The main cooking time is baking in the oven. You will also need time for marinating the chicken and thawing the dough, which can be done simultaneously. I take the dough out of the freezer and start marinating the fillets. Before marinating, it is necessary to rinse the fillets and pat them dry with paper towels to remove excess moisture. Peel the onion. Grate the cheese or buy pre-grated cheese. There is a wide selection in stores. I used sushi sticks as skewers. They are thicker than regular skewers. Preheat the oven to 190 degrees Celsius. Bake for the first 10 minutes at this temperature, then reduce the temperature to 170 degrees Celsius. Puff pastry layers well at high temperatures and bakes quickly. But then the chicken and potatoes won't have time to cook. Line the baking sheet with parchment paper.

Cut the washed and dried chicken fillets into 8 pieces. They should be of medium size. We want them to remain juicy but cook within the baking time of the dough. Slice the onion into half rings.

Place the sliced fillets, onion, pepper, salt, and any additional spices if desired, into a bowl. Add oil to the meat and mix well. Cover with plastic wrap and refrigerate. As the dough thaws, the meat marinates! After 20 minutes, both the dough and the meat for the chicken kebabs on skewers in dough in the oven will be ready.

Wash and peel the potatoes, then slice them into finger-thick circles. We will need 8 slices.

Thread the meat and potatoes onto a skewer, alternating between them.

Roll out the dough into a rectangle approximately 30x20 cm. (I used a skewer to determine the desired size). Divide the dough into 2 parts. Dust the work surface with flour before rolling out.

Place 1/4 of the cheese in the middle of the dough, followed by onions. Place the skewer with meat and potatoes on top. Sprinkle onions on top, then another 1/4 of the cheese.

Wrap the dough around the skewer, pressing it firmly to prevent any juice from leaking out. Repeat the process for the second skewer. Place them seam side down on a baking sheet and brush with a mixture of egg and milk. Sprinkle sesame seeds on top. If you don't like sesame seeds, you can omit them.

Similarly, form the second skewer. Place it on a baking sheet seam-side down and brush it with egg beaten with milk. Sprinkle with sesame seeds on top. If you don't like sesame, you can do without it.

Bake the skewers for the first 10 minutes at a temperature of 190 degrees. Then reduce the temperature to 170 degrees and continue baking for another 20-25 minutes. Chicken skewers in the oven in batter are ready. Serve them hot. This is a standalone dish, and you can do without a side dish. Enjoy your meal.