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Chicken and Chorizo Skewers

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Make this chicken and chorizo skewer recipe instead of your typical grilled chicken this summer — impale a few slices of this famously delicious Spanish sausage in between chunks of chicken. As it grills, it will splatter its spicy, smoky fat all over its much blander skewer-mate, and once again, you and grilled chicken will be good buddies.

Ingredients:
  • 2 skinless, boneless chicken breasts, cut into 20 pieces
  • 8 ounces spanish chorizo, cut into ½-inch 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
Directions:
  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 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.
  3. 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.
  4. Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.
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