These chicken skewers are a typical Spanish dish and perfect for any time of the year. They are easy to make and absolutely delicious. The outside of the chicken is perfectly crisp and golden which makes eating just one skewer nearly impossible.
It’s been a pretty cold summer in Galicia this year but this week has had a little heat wave. The best summer recipes are, without a doubt, easy ones. When it’s hot out, I don’t want to mess around with pots and pans, loads of ingredients, or long-winded recipes. This recipe fits the bill. Everything cooked in one pan? Yes, please.
- 2 chicken breasts (boneless and skinless)
- 1 red bell pepper, cut into chunks
- 1 onion, sliced
- parsley (fresh or dried)
- garlic powder
- olive oil
- salt to taste
- optional: lemon
- Cut each chicken breast in half, then dice each slice into small chunks.
- Place the slices of chicken, red bell pepper, and onion onto a wooden skewer in an alternating pattern.
- Place the skewers onto a plate and drizzle generously with olive oil and sprinkle parsley and garlic powder. Turn the skewers over and repeat on the other side. Let them marinate for 15-20 minutes, rotating occasionally.
- Drizzle olive oil onto a griddle and bring to a high heat. Place the skewers onto the griddle and cover loosely with aluminum foil. Cook for several minutes or until the bottom turns golden brown. Turn the skewers over and cook the other side.
- Remove from the heat and sprinkle a pinch of salt over each skewer.
- Optional: squeeze lemon juice over the skewers before eating