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Chicken pinchos

20 December 2016

These bite size chicken kebabs (or 'pincho' - Spanish for 'spike') are ideal party finger food.

Chicken pinchos
Chicken pinchos

Preparation time

15 minutes

Cooking time

15 minutes




  • 500g pack essential Waitrose British Chicken Breast Fillets
  • 1 preserved lemon from a jar
  • 2 tbsp capers, chopped
  • ½ x 25g pack parsley, chopped, plus extra chopped to serve
  • 2 cloves garlic, crushed
  • 1 tsp caster sugar
  • 2 tbsp olive oil
  • ¼ tsp freshly ground black pepper


1. Halve each chicken breast vertically lengthways. Cut each length at a slant into 4 smaller pieces so that you end up with 24 pieces of chicken. Space the chicken on a sheet of clingfilm. Cover with more clingfilm and tap the pieces firmly with the end of a rolling pin to flatten them.

2. Scoop out the soft pulp from the preserved lemon and discard. Chop the peel into small dice and combine with the capers, parsley, garlic, sugar, olive oil and pepper in a bowl large enough to hold the chicken. Stir in the chicken pieces until coated in the mixture.

3. Line a large baking sheet with baking parchment. Thread the chicken onto cocktail sticks and space slightly apart on the baking sheet. Cover loosely and chill until ready to cook.

4. To serve, preheat the oven to 190°C, gas mark 5. Bake the chicken for 15 minutes until there is no pink meat. Transfer to a board or platter and serve sprinkled with extra chopped parsley over the top.

Our thanks to Waitrose for providing this recipe. For more festive recipes see


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.