Paprika-Infused Chicken Skewers
(Easy Tapas Recipe, Ideal Party Food )
When you’re looking for an easy-to-make party pleaser or addition to a homemade tapas spread, you can’t go past this paprika-infused chicken skewers recipe. Pan-fry or pop them on the grill for 10 minutes and you’ve got a super tasty treat on a skewer. No dishes or cutlery are required!Â
You’ll love this recipe at your next tapas night or get-together, simply because these chicken skewers are very easy to make. No fuss, simply marinate some chicken in advance, skewer, and cook. Tasty tapas ready in around an hour.Â
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Serving:
8-10 Skewers
Ready in:
~1 hour
Skill level:
Easy
Serve with:
Romesco sauce or alone
How to Make Paprika-Infused Chicken Skewers
Ingredients
(Makes 8-10 skewers)
- 1lb. (450g) skinless, boneless chicken thighs, cut into 1-inch (2.5cm) pieces
- 1 tablespoon Spanish La Vera smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon white pepper
- 3 cloves garlic minced
- 1/4 cup extra virgin olive oilÂ
- ½ lemon (juice only)
- Salt (to taste)
For Serving
- Romesco sauce (optional, dipping sauce)Â
- Handful of fresh parsley (chopped, for garnish)Â
Equipment Needed
- Cooking Tongs
- 12 inch skillet / 30 cm pan
- Glass bowl (for marinating)
- Kitchen knife and cutting board
- Bamboo skewersÂ
Method
- Combine all ingredients in a bowl and toss well to coat the chicken pieces. Cover and let marinade for 30 minutes to 2 hours in the fridge.
- Soak bamboo skewers in water for 15 minutes before taking your chicken out the fridge, then skewer chicken pieces (remember the thinner the chicken pieces, the easier they are to cook).
- If making romesco sauce, make it now (check out the easy 10-minute recipe above). The chicken is tasty alone, so the sauce is a nice extra that also goes with plenty of other Spanish tapas recipes you might want to serve.
- Pan fry with a little oil for 8-10 minutes on medium-high heat, or until cooked through.
- Garnish with a little fresh chopped parsley and serve with romesco sauce if you want a dipping sauce.
 Watch step-by-step recipe video
If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.
FAQs
What other tapas recipes work with paprika chicken skewers?
If you’re having a tapas night or want more party food ideas, these Spanish tapas recipes will give you a great variety, plus three of them also use romesco sauce:
- Spicy shrimp with romesco sauce
- 20-Minute tortilla (Spanish omelette) – great with romesco sauce
- Empanadas with fish and romesco sauce
- Albondigas (meatballs in a smoky sofrito sauce)
- Spicy patatas bravas
- Spanish chorizo cooked in ciderÂ
- Mushrooms stuffed with chorizo and garlic
Do I have to use skewers?
No, you don’t have to put the chicken pieces on skewers. If you prefer, you can just cook the chicken pieces and then serve them on a plate with toothpicks or small forks.
Nutrition Facts
Per skewer, approx. 100g (3.5 oz.)
| Servings: 8 | |
| Amount per serving | Â |
| Calories | 162 |
| % Daily Value* | |
| Total Fat 8.6g | 11% |
| Saturated Fat 2.1g | 10% |
| Cholesterol 66mg | 22% |
| Sodium 82mg | 4% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 0.2g | Â |
| Protein 18.5g | Â |
| Vitamin D 0mcg | 0% |
| Calcium 18mg | 1% |
| Iron 1mg | 7% |
| Potassium 190mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Paprika-Infused Chicken Skewers (Easy Tapas Recipe)
Equipment
- Cooking Tongs
- 12 inch skillet / 30 cm pan
- Glass bowl (for marinating)
- Kitchen knife and cutting board
- Bamboo skewers
Ingredients
- 1 lb. 450g skinless, boneless chicken thighs, cut into 1-inch (2.5cm) pieces
- 1 tablespoon Spanish La Vera smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon white pepper
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- ½ lemon juice only
- Salt to taste
Instructions
- Combine all ingredients in a bowl and toss well to coat the chicken pieces. Cover and let marinade for 30 minutes to 2 hours in the fridge.1 lb. 450g skinless, boneless chicken thighs, cut into 1-inch (2.5cm) pieces, 1 tablespoon Spanish La Vera smoked paprika, 1 teaspoon dried oregano, 1 teaspoon ground cumin, ½ teaspoon white pepper, 3 cloves garlic minced, 2 tablespoons extra virgin olive oil, ½ lemon
- Soak bamboo skewers in water for 15 minutes before taking your chicken out the fridge.
- Skewer chicken pieces (remember the thinner the chicken pieces, the easier they are to cook).
- If making romesco sauce, make it now (check out the easy 10-minute recipe above). The chicken is tasty alone, so the sauce is a nice extra that also goes with plenty of other Spanish tapas recipes you might want to serve.
- Pan fry with a little oil for 8-10 minutes on medium-high heat, or until cooked through.
- Garnish with a little fresh chopped parsley and serve with romesco sauce if you want a dipping sauce.Salt
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