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Grilled Chicken Kebabs with Catalonian Sauce


30 minutes
20 minutes
10 minutes
4 Servings

Print Recipe
8 wood or metal skewers
1 Jar Spanish Passion Catalonian Sauce
2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes
1/2 cup chopped fresh Coriander
1/4 cup Spanish Passion Extra Virgin Olive Oil
2 tablespoons fresh lime juice
2 teaspoons minced garlic
1 teaspoon coarse kosher salt
1 teaspoon Spanish Passion smoked paprika
1/2 teaspoon freshly ground black pepper
2 bunches green spring onions, root & ends trimmed
1. If using wood skewers, soak in cold water at least 30 minutes before using.
2. In a large bowl or resalable plastic bag, combine chicken, coriander, 3 tbsp olive oil, lime juice,  garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.
3. Preheat a gas or charcoal grill to medium-high (so you can hold your hand 1 to 2” above cooking grate for only 3 to 4 seconds).
4. Thread chicken onto skewers, discarding marinade.
5. Drizzle green onions with remaining 1 tbsp olive oil.
6. Lay skewers on grill (cover if using gas) and cook 4 minutes.
7. Meanwhile warm the jar of Catalonian Sauce over a medium heat
8. Turn skewers over, cook for a further 4 minutes.
9. Lay green onions on grill, cook until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by hot Catalonian sauce.

Recipe Cuisine: Mediterranean

Spanish Passion Foods & Wines Ltd.



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