Pluck the thyme leaves and roughly chop. Then they are mixed with the finely grated lemon zest, lemon juice and olive oil to make the marinade. Put the chicken-minute schnitzel and the marinade in a freezer bag, seal and leave for at least 30 minutes.
Meanwhile soak 6 wooden skewers in lukewarm water. When the meat is removed from the freezer bag, the marinade can be liberally removed from the meat. It will be used again later.
Skewer the meat and grill all around for 6 - 8 minutes on an oiled grillage, seasoning with salt and pepper. Halfway through the cooking time, brush the marinade again on both sides.
Alternatively, you can use a coated pan to fry the skewers. 2 - 3 tablespoons of oil should be added.
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