Chicken and Chorizo Skewers
Savor a splash of summer tastes with our Chicken and Chorizo Skewers recipe. Juicy chicken paired with zesty chorizo and crisp vegetables, perfectly spiced and grilled flawlessly, creates a delightful dish for your upcoming BBQ or family gathering. Quick, simple, and absolutely scrumptious!
*This post may feature affiliate links to products I consider beneficial when preparing this recipe. As an Amazon Associate, I earn from eligible purchases.*
I adore Chorizo Sausage. Such an amazing flavor and texture, that pairs with chicken exceptionally well. I also appreciate BBQ skewers, even though, as a Brit, they are often cooked indoors.Â
Vibrant, fresh peppers, succulent chicken, and spicy chorizo on skewers create a beautiful summer family meal. Ideal for a BBQ or an indoor dining experience.Â
Reasons I Adore Chicken and Chorizo Skewers
Chicken and chorizo kebabs are delightful. I cherish them because:
- Spanish chorizo is incredibly tasty, and it complements mildly spiced chicken thighs well.Â
- The flavor of the peppers enhances the spiciness of the meats.Â
- It’s a remarkably simple meal.Â
- It’s wonderfully colorful and fresh. Perfect for heated weather.
Components For Chicken and Chorizo Skewers
When preparing these grilled chicken and chorizo skewers, I typically use:
Boneless, Skinless Chicken ThighsÂ
Bell Peppers – I generally opt for red and yellow.Â
Red Onion
ChorizoÂ
Olive Oil – Other cooking oils work just as well.Â
Rajah Hot and Spicy Seasoning (Affiliate link) – You can create your own hot spice blend, which I’ve included in the notes in the recipe card at the end of this post. However, if you often eat spicy meals, I suggest purchasing a premixed variety for convenience.Â
Instructions for Making Chicken and Chorizo Skewers – Step-by-Step Guide
Comprehensive, easy-to-follow instructions and quantities can be found in the recipe card at the end of this post.
Step One
Chop the chicken and vegetables into…
large portions and cut the chorizo.
Step Two
Immerse 8 wooden skewers in a bowl of water to hydrate. This prevents them from splintering. If you possess reusable skewers, consider using these instead, just keep in mind that metal skewers can become extremely hot, so exercise caution! (Affiliate link)
Step Three
Combine the cubed chicken in a sizable bowl with one tablespoon of oil and the seasoning mixture.
Step Four
Mix thoroughly until the chicken is evenly coated. You can accomplish this with your hands if desired; just ensure you wash them well before and after.
Step Five
Cover and refrigerate for a minimum of 10 minutes.
Step Six
Take the skewers from the water, preheat the grill (medium heat), and grease a large baking tray with oil. If using a BBQ, confirm that it’s hot prior to placing the skewers directly on the grill, bypassing the baking tray.
Step Seven
Assemble the chicken, chorizo, peppers, and onions onto the skewers in a pattern. I fold the chorizo.
Step Eight
Arrange on the baking tray, leaving some space between them (use two trays or cook in separate batches if necessary).
Step Nine
Grill over medium heat for 10 minutes before gently flipping and grilling for an additional 10 minutes.
Step Ten
Utilize a meat thermometer to confirm that the chicken’s center has surpassed 75 degrees C prior to serving. This is particularly vital if you’re using a BBQ. Pierce a few pieces, as they may cook quite unevenly.
What to Accompany Chicken and Chorizo Skewers
We typically accompany our simple chicken and chorizo skewers with bread and salad. These were paired with Aldi Greek-style flatbreads, which are circular, the ideal size for one, and come in packs of four.
Any flatbread or pita bread would also be suitable.
You could additionally serve with sides like rice and coleslaw, and include your favorite dips!
I generally select summery tastes and hues, so Greek-style flatbreads and a vibrant salad are ideal!
Alternatives
There are several variations you could consider.
BBQ Chicken and Chorizo Skewers
We reside in England. Thus BBQ chances are few, which is why I created this recipe for the indoor grill. Don’t let the rain prevent you from savoring your favorite BBQ skewers featuring chicken and halloumi!
However, if you can manage to bring out the BBQ, adhere to the instructions as outlined, but do it on the BBQ instead of using the grill indoors.
Incorporate Veggies
Peppers and onions are excellent on skewers. They retain their shape and maintain a delightful crunch.
But you can experiment with adding other ingredients.
Omit Veggies
Conversely, you could entirely exclude the veggies and just add chicken and chorizo. Just keep in mind that you’ll obtain significantly less, and this recipe will only yield about 4 skewers without the veggies.
Utilize Chicken Breasts
I enjoy chicken thigh skewers. However, they can be a bit cumbersome to chop. If you prefer breasts, go ahead. Any boneless, skinless chicken will suffice.
Create a Marinade
I typically use a packet spice mix, or a spicy combination (recipe found in the notes below) but you could definitely explore ingredients like lemon juice and plain yogurt, crushed garlic cloves, tikka spices, and a brown sugar glaze for deliciously sticky chicken and chorizo skewers.
Anything you wish to add to meat, feel free to try!
Incorporate Halloumi
Chicken, chorizo, and halloumi skewers are delightful. Add some seasoning to cubed halloumi and adhere to this recipe as it stands.
Remaining Portions
Leftovers can be reheated in the oven, under the grill, or in the microwave (I suggest removing from the skewers). Use a food thermometer to ensure the chicken surpasses 75 degrees C before serving.
Preservation
Store leftovers in the refrigerator for up to two days.
FAQ
I hydrate my skewers for approximately 10 minutes.
I favor thighs. They are more tender, juicier, and richer in flavor.
Oven-baked chicken and chorizo skewers require roughly 20 minutes at 180 degrees C (fan-assisted). Employ a food thermometer to confirm that the chicken is fully cooked before serving.
Additional RecipesÂ
If you enjoy these chicken and chorizo skewers, you may also appreciate:
Chicken and Chorizo Skewers
Author Name
Delight in summer tastes with our Chicken and Chorizo Skewers. Juicy chicken, zesty chorizo, and crunchy vegetables, superbly grilled and flavored. Ideal for your upcoming BBQ or family meal—swift, simple, and mouthwatering!
- 600 g Boneless Skinless Chicken Thighs (Diced into pieces)
- 2 Peppers (any hue – deseeded and cut into sizable chunks)
- 1 Red Onion (sliced into large pieces)
- 200 g Chorizo (cut into rounds)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Rajah Hot and Spicy Seasoning (Affiliate link – refer to notes for other alternatives!)
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Soak 8 wooden skewers in a bowl of water.
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Combine the chopped chicken in a large basin with one tablespoon of oil and the spice blend.
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Mix thoroughly, ensuring the chicken is fully coated.
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Seal and position in the refrigerator for no less than 10 minutes.
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Take the skewers out of the liquid, warm up the grill (medium temperature) and coat a large baking sheet with oil.
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Insert the chicken, chorizo, bell peppers, and onions onto the skewers in an alternating fashion.
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Set on the baking sheet, allowing a bit of space between them (utilize two sheets or prepare in two rounds if necessary).
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Broil on medium heat for 10 minutes prior to gently flipping and broiling for an additional 10 minutes.
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Employ a food thermometer to confirm the chicken’s center has exceeded 75 degrees C before serving.
Any nutritional details are provided merely as a general reference and might not be precise. The information is generated using an online calculator and corresponds to my specific ingredients. Please conduct your own calculations for accuracy.
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