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Serves 4

  1. 4 Quality Assured Chicken Breasts, cut into strips
  2. 14 bamboo skewers (if using on a BBQ soaked in cold water)
  3. 4 tbsp rapeseed oil
  4. Sea salt
  5. Grilled flat bread, to serve
  6. Mixed salad leaves, to serve (if desired)

For the Marinade

  1. 2 tsp harissa paste
  2. 1 tsp ground cumin
  3. 4 tbsp olive oil
  4. Zest of 1 lemon
  5. ½ tsp smoked paprika
  6. 1 tsp fresh thyme leaves

For the Sauce Vierge

  1. 2 tbsp Olive Oil
  2. 1 red onion, diced
  3. 10 cherry vine tomatoes, cut in half
  4. 1 tsp caster sugar
  5. 1 tsp white wine vinegar
  6. 2-3 tbsp lemon oil
  7. Zest of ½ lemon
  8. 3 roasted red peppers, diced
  9. 2 tbsp fresh basil, finely shredded
  10. Sea salt, to season


Carefully place the chicken strips on the bamboo skewers.

For the chicken marinade

  1. In a large shallow dish place all the marinade ingredients together
  2. Mix well to combine
  3. Add the skewered chicken to the marinade and coat each of the chicken skewers
  4. Cover with cling film & leave to marinade for 2-3 in the fridge or overnight

To cook the chicken

  1. Heat a griddle pan until smoking hot
  2. Carefully add the chicken to the pan, (repeat these steps & cook in batches if necessary)
  3. Season with salt
  4. Reduce the heat to a medium heat
  5. Cook for 2-3 minutes, carefully turn over & brush/spoon over a drizzle of marinade
  6. Allow to cook for a further 3-4 minutes, add a little more rapeseed oil if necessary
  7. Turn over the skewers regularly to ensure an even cooking & spoon over the marinade
  8. The chicken should take approximately 8-10 minutes to cook fully, depending on the size of the chicken
  9. If the marinade begins to catch on the pan add a tbsp of cold water

For the Sauce Vierge

  1. Heat a non-stick pan over a medium heat
  2. Add in the olive oil followed by the diced red onion
  3. Sauté for 4-5 minutes until softened but not coloured
  4. Add in the tomatoes followed by the caster sugar, white wine vinegar and lemon oil
  5. Stir to combine everything together
  6. Add in the diced roasted red peppers followed by the basil & season with sea salt
  7. Remove from the heat & set aside until required
  8. To serve, place 2-3 skewers on top of grilled flatbread (if using) and spoon the sauce vierge into a small dish alongside.