Delicious Spanish style pinchos (kebas) which are perfect served with flatbreads and a yoghurt dressing.
Chicken Pinchos Recipe
Pinchos are Spanish style kebabs, to mix up your BBQ
Ingredients
| 1 | Juice of lemon |
| 2 tbsp | Steenbergs Pinchos spice blend |
| 1 | clove of garlic, finely chopped |
| 2 tbsp | olive oil |
| 4 | chicken breasts |
| 2 | red peppers |
| sea salt & black pepper to season | |
| 10-12 | kebab sticks (if using bamboo, soak in water first to avoid burning) |
Method
- Mix together the lemon juice, olive oil, garlic and spice blend in a large bowl.
- Cut the chicken breasts up into bite sized chunks, then toss in the marinade and leave in the fridge for 2 hours.
- Cut up the red peppers into bite sized chunks and then assemble on kebab sticks, alternating with the chicken.
- Heat your BBQ or griddle pan to high and then cook the pinchos/kebabs for 5-10 minutes on each side until cooked through.
- Delicious served with flatbreads and yoghurt.
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