Grilled Chicken And Chorizo Skewers Food

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 & 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.

GRILLED CHICKEN AND CHORIZO SKEWERS

Steps:

• For The Cumin Aioli: Mix all together. Chill at least 1/2 hour to allow time for flavors to develop.
• For the Skewers: Assemble the skewers by alternating chicken, chorizo, red & yellow bell peppers and onion pieces. Don't pack too tightly.
• Season with garlic powder, salt and pepper and brush generously with olive oil.
• Wipe grill grates with vegetable oil and heat. Grill until chicken is cooked through, 12 to 15 minutes.
• Serve with cumin aioli.

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.

GRILLED SHRIMP AND CHORIZO SKEWERS

Steps:

• Preheat grill or grill pan over medium high heat.
• Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
• Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.
• Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.
• Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.
• Garnish with reserved parsley, cilantro and garlic mixture.

ARGENTINE GRILLED CHICKEN SKEWERS

Steps:

• Soak the skewers for an hour.
• Set charcoal alight.
• In your handy mortar grind the Oil, Garlic, Paprika, Oregano, Salt, and Peppercorns.
• Skin, debone, and de-fat the chicken.
• Cut into 1/2 cubes.
• Rinse, pat dry, stir into Marinade.
• Coat well.
• Thread the Onion, Chicken, Peppers, and Cherry Tomatoes alternately onto the skewers.
• Grill over medium coals for 15-20 minutes'til everything is done.
• This works well grilled over a hibachi or other small grill on a picnic.
• Prepare everything at home and do the grilling at the picnic site.
• It's almost as good cooked under the broiler at home.