Spanish chicken skewers with patatas bravas Recipe

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chicken skewers
Serves8–8
SkillEasy
Preparation Time10 mins Plus marinating
Cooking Time1 hours 10 mins
Total Time1 hours 20 mins
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat12 g17%
Saturated Fat2 g10%
Carbohydrates25 g10%

These simple and delicious Spanish chicken skewers with patatas bravas are perfect for sharing with friends.

In a classically Spanish-inspireddish, these chicken skewers and patatas bravas have the flavour of a real Mediterranean feast.

In this recipe for Spanish chicken skewers and patatas bravas, we have used waxy potatoes (such as new potatoes) rather than floury potatoes (such as maris pipers) because they have less starch. Waxy potatoes hold their shape better when cooked.

While we know we should be watching our sugar levels, we have added a little bit in this recipe because sugar really brings out the flavours of tomatoes and can balance out the sharpness of the fruit. If you are new to sherry vinegar, it is made from a base of sherry and has a much more complex flavour than normal wine vinegars. It is less sweet than balsamic - try it out in your next salad dressing!

Looking for more brilliant Mediterranean inspired dishes? Try thisItalian beef salad with crispy prosciutto and parmesan recipe.

Ingredients

For the chicken:

  • 8 skinless boneless chicken thighs, cut into 3cm pieces
  • 2tbsp olive oil
  • 4 cloves garlic, crushed
  • 100ml dry sherry
  • 2tbsp honey

For the patatas bravas:

  • 5tbsp olive oil
  • 1kg waxy potatoes, peeled and cut into 2cm pieces
  • 2 cloves garlic, crushed
  • 1/2 red chilli, finely chopped
  • 250g passata
  • 1/2tbsp tomato puree
  • 1tbsp sherry vinegar
  • 1tsp paprika (sweet or smoked)
  • 1/2tsp caster sugar
  • Mayonnaise, to serve
  • You will need 8 long wooden skewers, soaked in water for 1hr

Method

  1. Toss the chicken pieces with the oil, garlic, sherry and honey. Marinate for 30mins or overnight in the fridge.
  2. Heat the oven to 200C/Gas Mark 6. Pour 3tbsp of the oil into a roasting tray and heat for 10 mins then toss the potatoes in it and season. Roast for 50 mins, turning half way through, until golden and really crispy.
  3. Heat the remaining oil in a medium saucepan and cook the garlic and chilli for 2 mins over a medium heat Add the passata, tomato puree, sherry vinegar, paprika and caster sugar with plenty of seasoning and cook for 10 mins.
  4. Meanwhile, thread the chicken onto the soaked skewers and cook on a hot griddle pan or on the barbecue for 5-6mins each side, until the chicken is cooked through and the edges are charred. You may need to finish the skewers off in the oven if some of the chicken is thicker.
  5. To serve, spread the tomato sauce over the base of a serving platter or individual plates, spread over the potatoes, drizzle with mayonnaise and top with chicken skewers.
Top Tip for making Spanish chicken skewers with patatas bravas

These are perfect for a group gathering and can be prepared ahead before cooking

Samuel Goldsmith

After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays. 


After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).


After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio. 


Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.