Grilled Spanish-style chicken skewers with pepper and spinach salad
From the foundersAlexander Eriksson·Founder & CEO
High-protein chicken skewers marinated in smoked paprika, garlic and lemon. Served with grilled red pointed peppers and a light baby spinach salad.
Ingredients
2 servings
- 600 gchicken breast fillet
- 2 stRed pointed pepper 🏷️
- 130 gTender baby spinach 🏷️
- 1 stred onion
- 3 stgarlic cloves
- 1 stlemon
- 1 msksmoked paprika
- 1 mskolive oil
- 1 tskdried oregano
- 1 tsksalt and black pepper
How to make it
- 1
Mix the crushed garlic, smoked paprika, dried oregano, finely grated lemon zest, half the lemon juice, olive oil, salt and pepper in a bowl.
- 2
Toss the diced chicken and red onion wedges in the marinade. Thread onto skewers (soak wooden skewers for 10 minutes beforehand).
- 3
Light the barbecue for medium-high direct heat.
- 4
Grill the chicken skewers and the halved pointed peppers for about 10-12 minutes. Turn the skewers regularly until the chicken is cooked through (72°C) and the peppers are nicely charred.
- 5
Cut the grilled pepper into rough pieces and toss with the fresh baby spinach and the rest of the lemon juice.
- 6
Serve the hot smoky chicken skewers straight away with the warm pepper and spinach salad.
Kitchen tips
- Brush the skewers with a little extra lemon just as you take them off the grill for a fresh tang.
- For extra sweetness in the peppers, leave them over indirect heat for a few more minutes.
AI-generated content. Always verify ingredients and allergen information yourself.
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