Chorizo and Chicken Skewers
With Chef John’s recipe for chorizo and chicken skewers, you can spice up your standard chicken kabobs and grill them on the grill this summer.
Set an outdoor grill to medium-high heat and give the grates a quick oiling.
In a large bowl, combine the chicken and chorizo with the salt, pepper, oregano, cayenne, sherry vinegar, and olive oil.
Stir the chorizo and chicken until thoroughly coated.
Ensure that each piece of chicken touches 1 piece of chorizo as you thread it evenly onto 4 skewers along with the chicken, chorizo, red onion, and red bell pepper.
Prepared skewers should be placed on a plate, covered with plastic wrap, and chilled for 15 to 30 minutes.