Cajun chicken skewers wrapped in coppa
- Preparation 45 min
- Refrigeration 3 h
- Cooking 12 min
- Servings 4 to 6
- Freezing I do not suggest
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.