Chicken Kebabs Paprika

Chicken Kebabs Paprika
1/4 cup olive oil
1/4 cup sherry wine vinegar
1 1/2 teaspoons mild paprika
1 teaspoon dried tarragon, crushed
1 teaspoon minced garlic
1 teaspoon salt
1/8 teaspoon ground red pepper
1 pound skinless and boneless chicken breasts, cut in 1-inch pieces
1 sweet red bell pepper, cut in 1-inch pieces
Yogurt Dipping Sauce
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
Salt and pepper to taste
Paprika for garnish
Preheat broiler. In a large bowl, combine olive oil, vinegar, paprika, tarragon, garlic, salt and ground red pepper. Add chicken pieces, stirring to coat well; marinate at least 20 minutes.
Meanwhile, soak 24 (8-inch) wooden skewers in water. On each skewer arrange 1 piece chicken and 1 piece bell pepper. On a rack, in a broiler pan, place skewers in a single layer. Broil, turning skewers once, until chicken is cooked, about 6 minutes.
For the dipping sauce: Combine all ingredients. Sprinkle with paprika just before serving. Makes about 3/4 cup.
Makes 24 kebabs, hors d'oeuvres-size.
Cook's note: To make eight entree-size kebabs, alternately thread 3 pieces chicken and 3 pieces pepper on each skewer.
Foods From Spain