Spanish chicken kebabs
Dinner dinner, chicken is always a winner, especially if you make Spanish chicken kebabs. This effortless dish is perfect to make on a busy weekday and it will please everybody for sure. Chicken thighs are seasoned with paprika and tomato and cooked to perfection. These kebabs are healthy, low-carb and loaded with protein and fantastic flavour.
How to make Spanish chicken kebabs
We all know that making kebabs is the easiest activity ever. Personally I find it very calming when I thread pieces of chicken and vegetables on a kebab stick, as it usually takes a while.
To get the best results follow the below TIPS:
- Use chicken thighs if possible. Brown meat which is in chicken thighs is not only more flavourful but it is also more forgiving. It does not dry up as much as chicken breast. If you are worried about overcooking your kebabs, go for chicken thighs.
- If you have time and patience, I would recommend marinating meat for at least three hours or ideally overnight. It will help to tenderize the meat and let the flavour develop.
- Soak kebab stick in water
- Do not push chicken pieces to tight. It will help the heat in the oven to cook meat evenly.
What do Spanish chicken kebabs taste like?
The flavour of these kebabs is fantastic. It is tangy, sweet and smoked thanks to the combination of two different types of paprika and tomato puree. Pieces of roasted red pepper add sweetness as well.
How to serve Spanish chicken kebabs
these kebabs are really low key and will go together with very side dish. Personally we love them with crushed potatoes with dill and garlic or my famous and wonderful potato bake with sour cream cheese and garlic.
Or if you want to have a low-carb dinner you can serve the kebabs with these mouthwatering hasselback butternut squash with chorizo. Whatever you choose I am sure you will not be disappointed.
If you are looking for more recipes with chicken I can recommend you the following:
Lemon and garlic baked chicken drumsticks
Mexican roasted spatchcock chicken
Curried yoghurt roasted chicken
Chicken in paprika ricotta sauce
Click this link if you want to see all my recipes with chicken
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Buen provecho!
Tender and juicy chicken thighs marinated in Spanish smoked paprika and tomato puree.
- 500 g chicken thighs (boneless and skinless)
- 30 ml olive oil
- 1 lemon (juice from half lemon)
- 2 tbsp tomato puree
- 1 tbsp paprika (smoked, powder)
- 1 tbsp paprika (sweet, powder)
- 1 tsp onion (granules)
- 1/2 tsp cayenne pepper
- 1 tsp salt (table)
- 1/2 tsp black pepper
- 1 pepper (bell, red ( optional), washed and cut into medium chunks)
Cut chicken into strips.
In a medium bowl add olive oil, tomato puree, lemon juice and spices. Mix well.
Add chicken and mix everything well, making sure that every piece of chicken is covered in the marinade.
Place chicken in the fridge for at least 3 hours. Of course, if you do not have time you can skip marinating time and bake kebabs right away. Marinating will improve the flavor and texture though.
When you are ready to make kebabs, preheat the oven to 170C fan.
Prepare baking tray lined with foil or baking paper.
Thread pieces of chicken (and pepper if you are using it) on skewers.
Bake in the oven for about 20-25 min or until chicken is cooked through.
Serve hot.