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Spanish-style chicken skewers with spicy yogurt dipping sauce recipe

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Bursting with flavour and gorgeous aromas, these chicken skewers are perfect for a party. Save yourself time by preparing the chicken fillets a day before and chill overnight to allow the herbs and spices to develop. See method

Serves 4 (makes 16)
30 mins to prepare and 10 mins to cook, plus marinating time
76 calories / serving

Ingredients

1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
2 fresh thyme sprigs, leaves picked
2 garlic cloves, finely grated
3 tbsp olive oil
2 tsp sherry vinegar
1 x 600g pack mini chicken fillets

For the dipping sauce

200g Greek-style yogurt
1 tbsp sweet chilli sauce
1/2 lime, zested and juiced, plus extra wedges, for serving
¼ tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander

If you don't have any limes, try a lemon instead

Each serving contains

Energy
315kj
76kcal 4%
Fat
4g 5%
Saturates
1g 6%
Sugars
1g 1%
Salt
0.1g 1%

of the reference intake
Carbohydrate 0.8g Protein 10g Fibre 0.2g

Method

Make a marinade by combining the paprika, cumin, coriander, thyme, garlic, oil, vinegar and some seasoning in a large bowl. Add the chicken and toss to coat. Cover and chill overnight, or for at least 2 hours.
Meanwhile, combine all the dipping sauce ingredients in bowl. Cover and chill until needed.
Soak 16 wooden skewers in water for 30 minutes (this will prevent them from catching during cooking).
Preheat the grill to medium-high. Thread the chicken onto the skewers and arrange in a single layer on a large baking sheet. Grill the chicken (in batches, if needed) for 5 minutes on each side, or until cooked through.
Arrange the chicken skewers on a platter and serve with the dipping sauce and extra lime wedges.

See more Chicken recipes