Spanish chicken kebab

Spanish chicken kebab


3 people made this

About this recipe: I love tapas, especially in the summer! This chicken kebab is quickly prepared and cooked on the barbecue. Tastes best, if you let the chicken marinate over night.


Serves: 4 

  • 4 garlic cloves, crushed
  • 2 teaspoons salt
  • 2 lemons, juiced
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground coriander
  • 1 pinch ground cumin
  • 500g skinless boneless chicken breast fillets, cut into bite-sized pieces

Prep:15min  ›  Cook:12min  ›  Extra time:8hr marinating  ›  Ready in:8hr27min 

  1. Place garlic into a container with lid and sprinkle with salt. Add lemon juice, paprika, coriander and cumin and mix well. Add chicken, cover the container and shake to coat. Place in the fridge and marinate over night.
  2. The next day, preheat the barbecue to a medium temperature (if using charcoal, allow the coals to burn down to white with no flame).
  3. Thread chicken onto skewers and brush with marinade.
  4. Barbecue on all sides for about 12 minutes until no longer pink in the centre. Serve hot or cold.


Soak the skewers in cold water for 30 minutes prior to threading the chicken as this will make them easier to work with and will prevent burning on the barbecue.

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