Paprika-Infused Chicken Skewers (Easy Tapas Recipe)
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!
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
Video
Notes
Check out our Romesco sauce recipe here.