Recipes

Piquillo Pepper Spiced Chicken Kebabs

Piquillo Pepper Spiced Chicken Kebabs bring the vibrant flavors of Spain straight to your grill. Marinated in a fragrant blend of olive oil, dried mint, Aleppo pepper, and piquillo pepper puree, these skewers showcase tender, smoky chicken with a gentle kick of heat. A squeeze of fresh lemon and a sprinkle of flaky sea salt add the perfect finishing touch, balancing richness with a bright, zesty note. Ideal as an appetizer or light main, these kebabs are a celebration of bold spices and simple elegance.

Piquillo peppers are a unique Spanish pepper that is thinner, sweeter and more delicate in flavor than a red bell pepper. The name “piquillo” translates to “little beak,” referring to its elongated beak-like shape.

By Stephanie Banyas
Serves 4-6 as an appetizer
Image of Piquillo Pepper Spiced Chicken Kebabs
Ingredients
Directions
Ingredients
  • 1 cup olive oil
  • 2 tablespoons dried mint
  • 1.5 teaspoons crushed red chili flakes
  • 1.5 teaspoons ground Aleppo pepper 
  • 1 tablespoon finely chopped thyme leaves
  • 1 tablespoon tomato paste
  • 2 tablespoons Piquillo pepper puree or Turkish sweet red pepper paste . 
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound boneless, skinless chicken thighs, cut into 1” pieces
  • 6-inch wooden skewers, soaked in cold water for 30 minutes
  • Fresh lemon juice, to finish
  • Flaky sea salt
Directions

Mix the oil, mint, chili flakes, Aleppo pepper, thyme, tomato paste, red pepper paste, black pepper, and 2 teaspoons of salt in a bowl. Add chicken and toss to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 24 hours.

 

Set Hybrid Fire Grill for charcoal grilling or using gas, set grill to high heat. If using charcoal, bank coals. If using gas, turn off the burner on one side of the grill. 

 

Remove chicken from marinade and thread onto skewers. Grill the chicken on the hottest part of the grill, turning as needed, until chicken is slightly charred and cooked through, about 8-12 minutes. If the outside starts to burn before the chicken is fully cooked, move to the cooler side of the grill until done. 

 

Transfer to a platter and drizzle with a bit of lemon juice and flaky salt  just before serving.