There is something really special about grilled chorizo, that has a really rich, deep and smokey flavour that goes so well with kebabs. This simple combination is my favourite way to serve chicken kebabs.
600g Chicken breasts, approx. 3-4 large breasts, skinned
4 Chorizo uncooked sausages, total approx. 200-300g weight
2 Green peppers or 1 green and 1 red pepper
1 tsp Paprika
1 tbs Lemon juice
3 tbs Olive oil
Salt and black pepper
Preparation and cooking
Dice up the chicken into large chunks approx. 5-6cm square, and place in a large bowl with the paprika, lemon juice, olive oil and season with salt and pepper. Leave for approx. 1 hour.
Slice up the green pepper into 5-6cm chunks. If the chorizo sausage has skin on it, then remove it, before slicing each sausage up into 4-5 large chunks. You want chorizo slices that are approx. 2cm thick.
Preheat the BBQ or grill to a high heat. Make the kebabs by combining green pepper, chicken chunks, and chorizo slices onto each skewer, using 3-4 pieces of each on every skewer.
Grill on the BBQ for 10-15 minutes, or as necessary, to ensure that the chicken is well cooked. Turn the kebabs regularly, and serve immediately when done.