Cajun chicken skewers wrapped in coppa

• 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

• 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.