These tasty treats from Ricardo served with a creamy dipping sauce are perfect for a party.
Directions for: Mini Chicken Skewers with Smoked Paprika
Ingredients
Mini Chicken Skewers with Smok2 skinless, boneless chicken breasts
20 wood or bamboo skewers about 13 cm (5 inches) long, soaked in water for 30 minutes
2 Tbsp chopped flat-leaf parsley
Marinadecup olive oil
1 Tbsp sherry vinegar (or lemon juice)
2 tsp sweet smoked paprika or Hungarian paprika
1 tsp ground cumin
1 pinch hot pepper flakes
Yogurt Saucecup plain yogurt (10% MF)
cup chopped flat-leaf parsley
1 Tbsp sherry vinegar (or lemon juice)
clove garlic, finely chopped
Salt and pepper
Directions
Mini Chicken Skewers with Smok1. Cut each breast lengthwise into 10 thin slices. (For easier cutting, freeze the breasts for about 45 minutes.) Set aside.
2. Preheat the grill, setting the burners to high. (Or cook the chicken in a lightly oiled grill pan.)
3. Grill the skewers until the chicken is cooked through, 2 to 3 minutes per side. Arrange on a platter and sprinkle with parsley. Serve the yogurt sauce on the side for dipping.
Marinade1. In a glass dish, combine all the marinade ingredients. Add the chicken and stir to coat with marinade. Cover and marinate in the refrigerator for about 4 hours or overnight.
Yogurt Sauce1. In a bowl, combine all the sauce ingredients. Season with salt and pepper. Refrigerate.
See more: European, Grill, Poultry, Appetizer, Chicken, Lunch, Party Favourites