Thursday, August 27, 2015

Chorizo And Chicken Skewers


  • Servings: 4
  • 2 skinless, boneless chicken breasts, cut into 20 pieces
  • 8 ounces chorizo sausage, cut into 16 pieces
  • 1 tablespoon olive oil
  • 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


    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 35 mins

  • preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. stir until chicken and chorizo are completely coated.
  • 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 finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
  • cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

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