Chicken & Roasted Pepper Skewers (Tapas)

Prep Time: 30 min
Cook Time: 10 min
Serves: 12

This recipe is perfect for the depths of winter. Its Spanish-inspired pepper-and-yogurt marinade will lend a smoky, grilled flavour to these chicken skewers. Serve with other hors d’oeuvre or as an appetizer at a casual dinner party.


2.2 lb (1 kg) boneless, skinless chicken thighs
2 red peppers
1 red pepper, minced
1 jalapeño pepper, minced
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) plain yogurt, 1% MF
1 tbsp (15 mL) roasted pepper & garlic seasoning


1 Soak 12 x 8" (20 cm) skewers in warm water for 20 minutes.
2 Remove visible fat from chicken and cut into pieces approximately 1.5 inch (4 cm) square. Cut the red peppers into 18 pieces for skewers.
3 Thread chicken pieces onto each skewer alternating with the red pepper chunks – about 3-4 chicken pieces and 3 red pepper pieces per skewer. Place in shallow baking dish.
4 Finely mince red sweet pepper and jalapeño in food processor. Mix together with mayonnaise, yogurt and roasted pepper & garlic seasoning in bowl and pour over skewers. Turn to coat all sides.
5 Marinate in refrigerator for at least an hour but preferably overnight.
6 Remove skewers from marinade and place on rack of a broiler pan. Broil 4-6 inches (10-15 cm) from the heat for 10 minutes, or until chicken is cooked, turning once. Baste with additional marinade half way through cooking.