Spice up your kabobs with Chef John's recipe for chorizo and chicken skewers with onion and bell pepper — the perfect way to grill this summer!
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
372 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.
Step 3
Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, salt, and black pepper. Stir until chicken and chorizo are completely coated.
Step 4
Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place the finished skewers on a plate, cover with plastic wrap, and refrigerate until cold, 15 to 30 minutes.
Ingredients
1 tablespoon olive oil
salt and ground black pepper to taste
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
1 red bell pepper, cut into 1-inch squares
1 tablespoon sherry vinegar
2 skinless, boneless chicken breasts, cut into 20 pieces
8 ounces Spanish chorizo, cut into 1/2 inch pieces