Spanish-style chicken skewers with potato salad
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Time to make:
25 mins, plus 1 hr marinating
$4.60 per serve
(at time of publication)
Full ingredients list:
- 600g (about 2 large single) chicken breasts
- 1/4 cup sherry vinegar
- 2 cloves garlic, crushed
- 2 teaspoons paprika
- Potato salad
- 700g kipfler potatoes, sliced into 1cm rounds
- a good pinch saffron (optional)
- olive oil spray
- 2 tablespoons sherry vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup stuffed green olives
- 1/2 cup sun-dried tomatoes (we used Greenland brand with no added oil)
- 50g spinach leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Soak 12 wooden skewers in cold water for 30 minutes. Slice each chicken breast into 6 long strips. Place 4 strips between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until flat. Repeat with remaining pieces. Place chicken into a large glass bowl.
Step 2 Combine vinegar, garlic and paprika and pour over chicken, coating all pieces. Refrigerate for 1 hour. Then weave each piece of chicken onto a skewer.
Step 3 Cook potatoes and saffron (if using) in boiling water for 5-7 minutes until just tender. Drain and spray with olive oil. Whisk together the vinegar and oil and set aside. Barbecue potatoes until browned. Place into a bowl. Pour over dressing and toss well. Add olives, tomatoes and spinach.
Step 4 Barbecue skewers for 2-3 minutes on each side or until cooked through. Serve with salad.
(Note: potato salad not pictured)
About this recipe
First published: March 2008