Tender, juicy chicken skewers
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Chicken kebab with paprika and mustard
Chicken skewers with paprika and mustard are tender, juicy and full of flavor thanks to a simple, delicious marinade. As soon as the warm weather arrives, we start craving light meals that are quick and easy to prepare. Served with rice and a small salad, these brochettes make a complete and balanced meal. I like to accompany them with a shirazi salad and homemade ratatouille.
When the evenings get warm, we like to enjoy the terrace or garden without spending hours in the kitchen. Summer is perfect for grilling and barbecuing! These chicken skewers are easy to prepare and don’t even need a barbecue. Simply bake in the oven for twenty minutes before serving.
If you have a grill, plancha or garden barbecue, you can of course use them for cooking. Whichever method you choose, your chicken skewers with paprika and mustard will be deliciously tender and fragrant. The secret of their success lies in the marinade, which makes the meat soft and flavorful with every bite.
Marinade for chicken skewers
Unmarinated chicken skewers would be bland. The marinade not only adds great flavor but also makes the meat tender and juicy. It coats the chicken pieces, making them delicious in every bite.
You can use any spices and herbs you like in a marinade, such as cumin, paprika, herbes de Provence, thyme, or mustard. By changing the ingredients, you can make chicken kebabs over and over again without getting bored. The key ingredient for tender, juicy chicken is oil.
I use olive oil, but any other oil works fine. The oil locks in the juices, preventing the meat from drying out when cooked in the oven or on the barbecue.
Two other ingredients I often use in marinades to tenderize meat are lemon juice and yogurt. The acidity of the lemon juice and yogurt helps create tender, flavorful skewers.
In addition to marinating, if you want even juicier chicken skewers, you can brine the meat. However, I find that marinating alone is more than enough for chicken breast kebabs. I only use brine when roasting a whole chicken.
Use 3 tablespoons of salt per 1 liter of water. The chicken breasts or whole chicken should be fully submerged. You may need more water and salt, depending on the size of your meat.
Once the salt is dissolved, soak the chicken in the brine and refrigerate for 30 minutes to 1 hour. Before marinating, rinse and pat dry thoroughly.
How to prepare chicken kebabs with paprika and mustard
Cut the chicken breasts into bite-sized, fairly uniform cubes.
Place the pieces in a bowl with the marinade ingredients and toss to coat the meat evenly.
Cover the bowl with cling film and refrigerate for at least 30 minutes. You can also leave it for several hours or even overnight. The longer the chicken marinates, the more flavorful the skewers will be.
Thread the chicken pieces onto wooden or metal skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Place the skewers on a lightly oiled rack over a drip pan to catch the juices.
Preheat the oven to 220°C (425° F) (grill setting) and bake the skewers for 15 to 20 minutes, turning them halfway through cooking.
Once cooked, place the skewers on a platter and brush them with the sauce. Sprinkle with chopped parsley. Cover with aluminum foil for 10 minutes before serving. This keeps the chicken juicy by preventing the steam from escaping.
Grilling on the BBQ
Prepare the barbecue coals and grill the skewers, turning them regularly to ensure even browning. Cooking takes about 15 minutes, more or less.
Cooking on a Plancha or in a Frying Pan
Heat the griddle or pan and lightly oil it before placing the skewers on top. Wait until the chicken is seared before turning. The skewers won’t stick to the surface. Turn regularly until the chicken is cooked through and golden brown to your liking.
Serving Suggestions
Serve chicken skewers with rice, ratatouille, or salad, or make sandwiches with pita bread and a creamy yogurt, dill, or chive sauce. For entertaining, offer a variety of sides so everyone can customize their meal.
Chicken skewers with paprika and mustard
INGREDIENTS
- 4 chicken breasts 950 g (33.5 oz)
- 4 tablespoons olive oil
- Salt
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon Espelette pepper optional
- 2 teaspoons Herbes de Provence
- 2 heaping teaspoons of whole grain mustard or Dijon mustard
- 1 small onion finely grated
- 1 clove garlic grated
PREPARATION
- Cut the chicken breasts into bite-sized, fairly uniform cubes.
- Place the pieces in a bowl with the marinade ingredients and toss to coat the meat evenly.
- Cover the bowl with cling film and refrigerate for at least 30 minutes. You can also leave it for several hours or even overnight. The longer the chicken marinates, the more flavorful the skewers will be.
- Thread the chicken pieces onto wooden or metal skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
- Place the skewers on a lightly oiled rack over a drip pan to catch the juices.
- Preheat the oven to 220°C (425° F) (grill setting) and bake the skewers for 15 to 20 minutes, turning them halfway through cooking.
- Once cooked, place the skewers on a platter and brush them with the sauce.
- Sprinkle with chopped parsley.
- Cover with aluminum foil for 10 minutes before serving. This keeps the chicken juicy by preventing the steam from escaping.
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