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PrintChicken & Roasted Pepper Skewers (Tapas)
This recipe is perfect for the depths of winter. Its Spanish-inspired pepper-and-yogurt marinade will lend a smoky, grilled flavour to these chicken skewers. Serve with other hors d’oeuvre or as an appetizer at a casual dinner party.
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Chicken & Roasted Pepper Skewers (Tapas)
2.2 lb
boneless, skinless chicken thighs
1 kg
1
red pepper(s), minced
1
1
jalapeño pepper, minced
1
1/2 cup
mayonnaise
125 mL
1/2 cup
plain yogurt, 1 % MF
125 mL
1 Tbsp
roasted pepper & garlic seasoning
15 mL
Preparation
Serves 12
Cook time :
10 min
|
Preparation time :
30 min
Chicken & Roasted Pepper Skewers (Tapas)
1
Soak 12 x 8" (20 cm) skewers in warm water for 20 minutes.
2
Remove visible fat from chicken and cut into pieces approximately 1.5 inch (4 cm) square.
3
Thread 3-4 chicken pieces onto each skewer and place in shallow baking dish.
4
Finely mince red sweet pepper and jalapeño in food processor. Mix together with mayonnaise, yogurt and roasted pepper & garlic seasoning in bowl and pour over skewers. Turn to coat all sides.
5
Marinate in refrigerator for at least an hour but preferably overnight.
6
Remove skewers from marinade and place on rack of a broiler pan. Broil 4-6 inches (10-15 cm) from the heat for 10 minutes, or until chicken is cooked, turning once. Baste with additional marinade half way through cooking.
Notes: Quick and easy tapas that can be prepared ahead of the party! Don't forget the sangria.
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