Chicken Brochette

A simple skewered chicken recipe, these Chicken Brochettes make popular Spanish
tapas, and are perfect for your next large party.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Appetizer Tapas

Spanish

chicken brochettes

Instructions

1 Take 8 skewers and soak them in a bowl of lightly salted water while you do
steps 2 and 3. This help the wood to not burn if you are cooking over an open
flame, as well as makes it easier for the chicken to fall off the wood when you
are ready to eat.
2 Cut the chicken breasts into about 2 cm (1 inch) cubes. Salt and paprika them
and set aside.
3 Take the half of the onion and cut it into 4 wedges. Cut each of these wedges in
half and peel apart the layers. Take the bell pepper and cut it up into 2 cm
squares.
4 Take a skewer out of the water and run it through a piece of chicken, then
onion, then bell pepper. Continue for almost the entire skewer leaving just
about an inch to grab onto. Do this for all the skewers.
5 In a pan add the olive oil on medium heat and place down the skewers being
careful not to crowd the pan. Rotate the chicken brochettes every minute or so
until the chicken is cooked (about 7-8 minutes). 5a. If cooking over an open
flame or on a bbq grill drizzle the chicken brochettes with the olive oil before
placing them on the metal. Use a metal spatula to pry them up if they stick, as
if you try to pull the skewer they may fall apart.