Cajun chicken skewers wrapped in coppa - Le Coup de Grâce

Cajun chicken skewers wrapped in coppa

Preparation :3h45 min Cooking :12 min
Difficulty :easy
Servings :4 to 6

These cajun chicken skewers wrapped in coppa were developed for my new client Les Charcutiers Pork Shop. I just LOVE this business that is managed by two amazing young entrepreneurs. Not only they make awesome products but they are extremely cool dudes.

Ingredients for the dry rub :

  • 2 teaspoons dried origano
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 600g chicken breast, cut in big cubes

Ingredients for the rest :

  • 3 small zucchinis, cut in 2cm  thick slices
  • 2 red onions, cut in big cubes
  • 1 orange bell pepper, cut in big cubed
  • 1 yellow bell pepper, cut in big cubes
  • Olive oil
  • 1/2 teaspoon Italian spices
  • About 200g coppa* from Les Charcutiers Pork Shop (or prosciutto), sliced thin
  • Salt and ground pepper


  • In a bowl, place all the ingredients for the dry rub (except for the chicken) and toss well. Place the chicken in a big airtight container and sprinkle the rub all over it. Close lid, shake like a crazy to coat well and reserve in fridge for 3 hours.
  • Place the veggies in a big bowl and add a good drizzle of olive oil. Add the Italian spices then season with salt and pepper. Toss well and set aside.
  • Build your skewers! Wrap a small piece of coppa around the chicken (just enough to cover the piece) then poke the meat in the middle with the skewer. Continue with a piece of red onion, zucchini and bell pepper. Start again with the chicken and repeat until all ingredients are gone.
  • Preheat the bbq at maximum intensity then reduce at medium intensity. Oil the grills and place the skewers on them. Cook about 5-6 minutes on all sides until nicely charred and that chicken is not pink anymore !

*Coppa is an Italian or Corsica delicatessen, made with boned and prepared pork shoulder, salted and cured in red wine and garlic, then rolled and tied up in a log. It is available in most common supermarkets.


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Our wine stewards suggest


A soft pinot that has character. It's woody accents will allow this wine to pair perfectly with the barbecue spices.


Ripasso are in some way derived from the creation of the Amarones, the big wines from Venecia. This one present a nice texture and fruit accents with charming spicy notes. Cheers!

Hildegarde, Le Naufrageur

Honey, lemon and spice notes that come from this beer will play with the herbs of the skewers or emphasize them. Beer with a pronounced effervescence, it is perfect to drink in the corner of the barbecue.

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