Malaga Spain Chicken Kebabs

Malaga Spain Chicken Kebabs

There is almost nothing easier than throwing some kebabs on the grill in the summertime. And these Malaga Spain chicken kebabs are no exception. So easy and so good!

When cooking chicken on the grill you have to remember that it is the Sahara dessert in there–hot and dry. So while you can cook chicken breast, it is better to choose a fatty meat for both the flavor and the moisture. Chicken thighs are the best.

Malaga Spain Chicken Kebabs

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By Chef Todd Leonard Serves: 12
Prep Time: 1 hour 30 minutes


  • 3 pounds chicken thigh meat (cut into 1 inch thin slices)
  • 1/4 cup smoked Spanish paprika
  • 1 Tbsp turmeric
  • 2 Tbsp salt
  • 2 Tbsp garlic (minced)
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp cayenne pepper
  • 12 - 12” skewers



Pre-soak the skewers in water or oil to help prevent burning.


Cut and marinate the meat with all the ingredients and mix well. Allow to sit for just 1 hour.


Skewer small pieces on top of each other and touching to fill the skewers evenly.


Cook over wood burning charcoal fire or propane grill.

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