Place the chicken pieces in a bowl. Add cumin, saffron, lemon juice, coriander leaves and onion. Put the chicken in the fridge and let it macerate for a couple of hours.
Insert few pieces of chicken in each skewer and season with salt and black pepper.
Pour some Spanish olive oil over the meat skewers. Heat a frying pan over high heat and brown each skewer during 2-3 minutes each side until cooked.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 136
Energy (kJ): 571
Protein (g): 16.74
Fat (g): 7.18
Carbohydrates (g): 1.17
Fibre (g): 0.25
Niacin (mg) : 10.62
Vitamin B6 (mg) : 0.35
Phosphorus (mg) : 109.50
Information provided by: The Spanish Nutrition Foundation (FEN)
The bold spices and intense flavors of this classic Spanish tapa would pair well with any number of Spanish reds. One option would be one of the hearty Tempranillo wines made in Castile-La Mancha, like those from DO Valdepeñas. These fruity wines take on spiced and toasted aromas when aged for at least three to four months in oak.
