Cajun chicken skewers wrapped in coppa

  • Preparation 45 min
  • Refrigeration 3 h
  • Cooking 12 min
  • Servings 4 to 6
  • Freezing I do not suggest


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.