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Chicken Kebab with Pancetta and Chorizo crust

Chicken Kebab with Pancetta and Chorizo crust

Published on December 4, 2013 | In | By
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We made this in Tapas class on Mallorca Spain. It is a simple but elegant dish only limited by your plating techniques – NOT

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Ingredients

  • 5 ounces chicken breasts boneless, skinless
  • 2.5 ounces pancetta think bacon
  • 1 ounce chorizo sausage
  • rosemary
  • salt
  • pepper
  • lemon or lime
  • olive oil
  • wooden skewers soaked in water

Instructions

  1. 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
  2. Thread the chicken onto the wooden skewers, and wrap with the pancetta
  3. Cook in a pan for 3 minutes each side or until the chicken is throughly cooked
  4. 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.

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