Chicken and Chorizo Skewers

Spice up your kabobs with Chef John's recipe for chorizo and chicken skewers with onion and bell pepper — it's the perfect way to grill this summer.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 372 Calories

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
• 1 red onion, cut into 1-inch squares
• 4 (12-inch) bamboo or metal skewers

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 bell pepper evenly onto 4 skewers, making sure that each piece chicken touches 1 piece chorizo. Place threaded skewers on a plate, cover with plastic wrap, and refrigerate until cold, 15 to 30 minutes.