Cajun Chicken Pinchos with Plaintain Chips


A plate of chicken pinchos - Spanish kebabs - with coriander and capsicum pesto

Pinchos are little kebabs usually served as a snack in Northern Spain, and platains are bananas savoury cousin. Together they're delicious.

Prep time: 15 mins 

Cooking time: 20 mins 

Serves 4 


  • 4 green plantain bananas  

  • 1 packet chicken thighs  

  • 1 Tbsp Cajun spice mix  

  • 1 Tbsp dry oregano  

  • ½ bunch parsley  

  • 1 lemon  

  • ½ bunch coriander, chopped   


  1. Preheat the BBQ on high. 

  2. Small dice the chicken thighs and place into a bowl, mix together with the Cajun spice mix, oregano, salt and pepper and olive oil. Mix well. 

  3. Add the chicken to the skewer sticks. Set aside. 

  4. Preheat a deep fryer to 180º, or a large pot with veg oil on medium high heat. 

  5. Peel skins off of the plantain bananas using a peeler, then using the same peeler slice thin long slices of the banana. Set aside and deep fry in small batches at 180º for approx. 5mins or until golden and crispy. 

  6. Grill the chicken skewers for approx. 3 min on each side until charred and cooked though. 

  7. Serve with banana plantain chips, topped with chopped coriander and with your choice of dipping sauce. We used roasted capsicum pesto!

Cook's Note:

You can use wooden or metal skewers for the chicken. If you're using wooden skewers, remember to soak them in water for at least an hour before using.