Grilled chicken skewers with a Spanish twist with Baron de Ley Club Privado

Ideal with: Barón de Ley Club Privado Rioja

This Tempranillo from Rioja has a playful, juicy fruitiness (cherry, strawberry), soft vanilla tones and mild tannins thanks to short wood maturation - ideal with grilled meat

Ingredients (4 persons)

For the chicken skewers

• 600 g chicken fillet, diced

• 2 red peppers, chopped

• 1 large red onion, quartered

• 2 cloves garlic, finely chopped

• 2 tbsp smoked paprika powder (pimentón dulce)

• 1 tsp cumin powder

• 1 tbsp olive oil

• Salt & pepper

• Juice of 1 lemon

For the marinade & finishing

• 3 tbsp olive oil

• 2 tbsp red wine (optional from the Club Privado)

• 1 tbsp sherry vinegar or white wine vinegar

• Handful of fresh parsley, coarsely chopped

• Optional: 50 g feta cheese crumbled

Side dish

• 1 cucumber salad: cucumber, cherry tomatoes, red onion, olive oil, lemon juice, salt, pepper, fresh mint

Preparation method

1. Making a marinade
   Mix olive oil, garlic, paprika, cumin, lemon juice, red wine and vinegar. Season with salt and pepper.

2. Assembling skewers
   Thread chicken, peppers and onions alternately; brush generously with marinade. Let steep for 30 min (longer is fine for more flavour).

3. BBQ
   Grill the skewers over medium heat (180–200 °C), for about 10–12 min, until the chicken is cooked through and the vegetables are tender. Turn halfway through and brush with more marinade.

4. Finishing
   Place the skewers on a platter. Let rest for 5 min, sprinkle with parsley and crumble feta cheese if desired.

5. Serve
   Pair with fresh cucumber salad and a chilled glass of Club Privado (14–18 °C).