Tapas Chicken Roasted Red Pepper Skewers Recipes

CHICKEN AND ROASTED RED PEPPER SKEWERS

Surprise! That lovely color on these chicken skewers is actually paprika! We blended the roasted red pepper with mayo and garlic to make the marinade.

Provided by My Food and Family

Categories Home

Time 50m

Yield Makes 12 servings, 1 skewer each.

Number Of Ingredients 5

Chicken and Roasted Red Pepper Skewers image

Steps:

Thread chicken evenly onto 12 wooden skewers; place in shallow dish. Place mayo, peppers and garlic in blender container; cover. Blend until smooth. Reserve 1/4 cup of the mayo mixture; set aside. Pour remaining mayo mixture over skewers; cover. Refrigerate 30 min. to marinate.
Preheat broiler. Remove skewers from marinade; discard marinade. Place skewers on rack of broiler pan.
Broil 4 to 6 inches from heat for 10 min. or until chicken is cooked through, turning skewers occasionally. Sprinkle evenly with paprika. Serve with the reserved mayo mixture.

Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g

Ingredients

1 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks
1 cup KRAFT Real Mayo Mayonnaise
1 medium roasted red pepper, halved, seeded and quartered
1 clove garlic, minced
1 tsp. paprika

CHICKEN AND ROASTED PEPPER SKEWERS

More from the Kraft Foods tapas party. This one isn't getting much modification, just taking out name brands. Cook time includes a 30 minute soak for the skewers and a 30 minute marinade (no-work time when you could be prepping something else).

Provided by CraftScout

Categories Chicken Breast

Time 25m

Yield 12 serving(s)

Number Of Ingredients 4

Chicken and Roasted Pepper Skewers image

Steps:

Soak 12 eight inch skewers in water for 30 minutes.
Mix mayonnaise, pepper, and garlic in a shallow dish until well blended. Thread 2 to 3 pieces of chicken on each skewer and place in shallow dish. Rotate skewers in dish to thoroughly coat the chicken in the mayonnaise mixture. Marinate for 30 minutes in refrigerator.
Remove skewers from marinade and place in the rack of a broiler pan. Broil 4-6 inches away from heat for 10 minutes, or until the chicken is cooked through, turning occasionally.

Nutrition Facts : Calories 118.4, Fat 7, SaturatedFat 1.1, Cholesterol 27, Sodium 163.9, Carbohydrate 4.8, Sugar 1.3, Protein 8.9

Ingredients

1 cup mayonnaise
1 medium roasted red pepper, finely chopped
1 garlic clove, minced
1 lb boneless skinless chicken breast

SPANISH SKEWERS

A nod to traditional tapas, these freezable party canapés of potatoes, red pepper and chorizo can be made in advance

Provided by Justine Pattison

Categories Buffet, Canapes

Time 50m

Yield Makes 24

Number Of Ingredients 10

Spanish skewers image

Steps:

Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

Nutrition Facts : Calories 54 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

Ingredients

200g waxy potatoes , such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunks
1 tbsp mild olive oil or sunflower oil
2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
1 large red pepper , deseeded and cut into 24 x 2cm/3/4in chunks
1 large yellow pepper , deseeded and cut into 24 x 2cm/3/4in chunks
200g cooking chorizo , cut into 24 pieces
200g half-fat crème fraîche
1 garlic clove , crushed
½ small pack flat-leaf parsley , finely chopped
24 short bamboo skewers