Chicken Kebab with Pancetta and Chorizo crust

Published on December 4, 2013 | In Spanish | By Patrice |

We made this in Tapas class on Mallorca Spain. It is a simple but elegant dish only limited by your plating techniques – NOT

Cut the skinless boneless chicken breast fillets into cubes and add salt, pepper, lemon juice and rosemary. Leave to marinate for 15 minutes are so. NOTE: if you don't have boneless, skinless breasts - skin it and bone it yourself after all it isn't rocket science
Thread the chicken onto the wooden skewers, and wrap with the pancetta
Cook in a pan for 3 minutes each side or until the chicken is throughly cooked
Arrange on a platter and decorate with the crunchy Chorizo. NOTE: a great dry chorizo thinly sliced is perfect, but if you lack that, use any flavored sausage you like and if it isn't dry, slice it thin and fry it a little to get it crisp.