Chorizo And Chicken Skewers Recipes

STICKY CHICKEN & CHORIZO SKEWERS

Steps:

• Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
• To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
• Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
• Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
• With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.

CHICKEN AND CHORIZO SKEWERS

Steps:

• Combine all the ingredients except the Chorizo in a marinating container - marinade the Chicken for 2 hours
• Thread the Chicken and Chorizo alternatively onto 8 skewers
• Grill until Chicken is done, basting frequently with the leftover marinade

CHICKEN & CHORIZO SKEWERS

Steps:

• Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate.
• Evenly thread the chicken, alternating with chorizo, among the skewers.
• Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.

CHORIZO AND CHICKEN SKEWERS

Steps:

• 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.

CHICKEN AND CHORIZO KEBABS

Steps:

• Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate.
• Evenly thread the chicken, alternating with chorizo, among the skewers.
• Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.
• then you can serve them and eat up!

SKEWERED CHICKEN & CHORIZO WITH CUMIN AIOLI

Steps:

• Starting and ending with chorizo, thread the skewers with alternating pieces of chorizo and chicken. Set the skewers in a shallow bowl,cover completely with olive oil and allow to marinate for 12 hours. ***The marinating is completely optional!
• Aoili:.
• In a blender, pulse mayonnaise, garlic and cumin until smooth. Cover and refrigerate. This should be made several hours in advance.
• Cooking:.
• Remove the skewers from the oil and shake off excess. On a very hot grill, sear on all sides, turning frequently until cooked through; about 7 minutes.
• Serve with cumin aoili.