Mini Chicken Skewers with Smoked Paprika

These tasty treats from Ricardo served with a creamy dipping sauce are perfect for a party.

Ingredients

Mini Chicken Skewers with Smoked Paprika

• 2 skinless, boneless chicken breasts
• 20 wood or bamboo skewers about 13 cm (5 inches) long, soaked in water for 30 minutes
• 2 tablespoons chopped flat-leaf parsley

Marinade

• 1/4 cup olive oil
• 1 tablespoon sherry vinegar (or lemon juice)
• 2 teaspoons sweet smoked paprika or Hungarian paprika
• 1 teaspoon ground cumin
• 1 pinch hot pepper flakes

Yogurt Sauce

• 3/4 cup plain yogurt (10% MF)
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon sherry vinegar (or lemon juice)
• 1/2 clove garlic, finely chopped
• Salt and pepper

Directions

Mini Chicken Skewers with Smoked Paprika

1. Cut each breast lengthwise into 10 thin slices. (For easier cutting, freeze the breasts for about 45 minutes.) Set aside.
2. Preheat the grill, setting the burners to high. (Or cook the chicken in a lightly oiled grill pan.) Thread each chicken strip onto a skewer accordion-style. Season with salt and pepper.
3. Grill the skewers until the chicken is cooked through, 2 to 3 minutes per side. Arrange on a platter and sprinkle with parsley. Serve the yogurt sauce on the side for dipping.

Marinade

1. In a glass dish, combine all the marinade ingredients. Add the chicken and stir to coat with marinade. Cover and marinate in the refrigerator for about 4 hours or overnight.

Yogurt Sauce

1. In a bowl, combine all the sauce ingredients. Season with salt and pepper. Refrigerate.

Mini Chicken Skewers with Smoked Paprika