Spanish Style Pinchos with Agave Dijon Dipping Sauce

H-E-B Chef Anna Ferrando


1   package raw chicken tenders

1   package of skewers


3   tablespoons Ottavio Private Reserve Olive Oil

2   tablespoons Adam's Reserve Cajun Seasoning

3   teaspoons garlic, minced

1   teaspoon cinnamon

Dipping Sauce:

1    cup Cookwell and Company Agave Dijon Glaze

2    teaspoons ground turmeric


  • Mix marinade ingredients together and rub on raw chicken.
  • Allow chicken to marinate for at least 1 hour.
  • Heat grill or skillet to medium-high. Thread chicken on skewers. Reduce heat to medium and cook chicken 5-7 minutes.
  • Meanwhile, in a small bowl, mix Agave Dijon with turmeric.
  • Dip fully cooked pinchos in Agave Dijon Sauce.

Copyright 2012 by All rights reserved. This material may not be published, broadcast, rewritten or redistributed.