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Chicken and Chorizo Skewers
Chicken and Chorizo Skewers
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate chicken kabobs with chorizo skewers for a flavorful summer grill dish by Chef John.
Ingredients:
  • 2 skinless, boneless chicken breasts, cut into 20 pieces
  • 8 ounces Spanish chorizo, cut into 1/2 inch pieces
  • 1 tablespoon sherry vinegar
  • 2 teaspoons chopped fresh oregano
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 red onion, cut into 1-inch squares
  • 1 red bell pepper, cut into 1-inch squares
  • 4 (12-inch) bamboo or metal skewers
Instructions:
  • Get your outdoor grill ready by preheating it to medium-high heat and giving the grate a light oiling.
  • Combine chicken, chorizo, olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt in a large bowl. Toss until everything is evenly coated.
  • Alternate threading chicken, chorizo, red onion, and red bell pepper onto 4 skewers, ensuring each chicken piece touches a chorizo piece. Chill on a plate, covered with plastic wrap in the refrigerator for 15 to 30 minutes.
  • Grill the chicken on high heat, turning occasionally, until perfectly cooked through, approximately 10 minutes.

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