Chicken skewers might be your favorite but try this Spanish-style chicken skewers served with potato salad. It really tastes awesome and is simple to make.
- 600g (about 2 large single) chicken breasts
- 1/4 cup sherry vinegar
- 2 garlic cloves, 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
- 50g spinach leaves
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.