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Chicken brochettes with Serrano ham


Cut the chicken into 24 equal chunks. Wrap each chunk in a strip of Serrano ham. Cut the bread into 16 equal squares. On each skewer, thread a piece of chicken, a sage leaf, a square of bread followed by a second piece of chicken, another sage leaf and a second square of bread, and finishing with a final piece of chicken. Repeat this process for all 8 skewers.

Mix together the garlic, lemon juice, lemon zest, salt and pepper with the Spanish olive oil, and brush liberally over the brochettes. Leave to marinate for 30 minutes. Preheat a large griddle, frying pan, grill or barbecue. Sear the chicken for 15 minutes turning every 5 minutes.

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Chicken brochettes with Serrano ham. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 457
Energy (kJ):  1,910
Protein (g): 41.0
Fat (g): 24.3
Carbohydrates (g): 18.6
Fibre (g): 0.7
Niacin (mg): 19.3
Vitamin B6 (mg): 0.7
Phosphorus (mg):  258.8

Information provided by: The Spanish Nutrition Foundation (FEN) 

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