Chicken Skewers
Ingredients
- 600 gChicken cutlet (in 3cm cubes)
- 1 pcRed bell pepper (in squares)
- 1 pcGreen bell pepper (in squares)
- 1 pcRed onion (in wedges)
- 2 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 2 tbspLime juice
- 1 tbspSmoked paprika
- 1 tspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspJerez Brandy
Method
Grilled chicken with juicy meat infused with smoky paprika. The vegetables are seared and still crisp, with the scent of pimentón filling the kitchen as soon as the meat hits the hot griddle.
- 1
Cut the chicken breast into regular 3 cm cubes. Cut the red pepper, green pepper, and red onion into identical squares to ensure even cooking.
- 2
In a dish, mix the extra virgin olive oil, lime juice, sherry vinegar, minced garlic, smoked paprika, and oregano. Coat the chicken well. The meat should be a deep, shiny red.
- 3
Thread onto skewers, alternating chicken, pepper, and onion. Do not pack the pieces too tightly: air must circulate so the meat grills instead of boiling.
- 4
Heat a pan or grill until smoking. Place the skewers. Let sear for 3 minutes per side without touching. The crust should be well browned, almost black on the edges.
Frequently asked questions
How do you get this dish right?
- If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
- Take the chicken out of the fridge 15 minutes before cooking to avoid a thermal shock that would toughen the meat.
How long does this dish keep?
Store cooked skewers in an airtight container in the fridge for up to 48 hours. Reheat gently in a pan to avoid drying out the chicken.
