Mini Chicken Skewers with Smoked Paprika

  • serves 0
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends

These tasty treats from Ricardo served with a creamy dipping sauce are perfect for a party.

64 Ratings
Directions for: Mini Chicken Skewers with Smoked Paprika


Mini Chicken Skewers with Smok

2 skinless, boneless chicken breasts

20 wood or bamboo skewers about 13 cm (5 inches) long, soaked in water for 30 minutes

2 Tbsp chopped flat-leaf parsley


¼ cup olive oil

1 Tbsp sherry vinegar (or lemon juice)

2 tsp sweet smoked paprika or Hungarian paprika

1 tsp ground cumin

1 pinch hot pepper flakes

Yogurt Sauce

¾ cup plain yogurt (10% MF)

¼ cup chopped flat-leaf parsley

1 Tbsp sherry vinegar (or lemon juice)

½ clove garlic, finely chopped

Salt and pepper


Mini Chicken Skewers with Smok

1. Cut each breast lengthwise into 10 thin slices. (For easier cutting, freeze the breasts for about 45 minutes.) Set aside.

2. Preheat the grill, setting the burners to high. (Or cook the chicken in a lightly oiled grill pan.)

3. Grill the skewers until the chicken is cooked through, 2 to 3 minutes per side. Arrange on a platter and sprinkle with parsley. Serve the yogurt sauce on the side for dipping.


1. In a glass dish, combine all the marinade ingredients. Add the chicken and stir to coat with marinade. Cover and marinate in the refrigerator for about 4 hours or overnight.

Yogurt Sauce

1. In a bowl, combine all the sauce ingredients. Season with salt and pepper. Refrigerate.

See more: European, Grill, Poultry, Appetizer, Chicken, Lunch, Party Favourites

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