Enjoy a burst of summery flavours with our Chicken and Chorizo Skewers recipe. Tender chicken and spicy chorizo with crunchy veggies, perfectly seasoned and grilled to perfection, making a delicious dish for your next BBQ or family dinner. Quick, easy, and irresistibly yummy!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I love Chorizo Sausage. Such a great flavour and texture, that goes with chicken incredibly well. I also love BBQ skewers, even though, as a British person, they are generally cooked indoors.
Fresh, colourful peppers, succulent chicken and spicy chorizo together on skewers make a gorgeous summer family dinner. Perfect on a BBQ, or an indoor meal.
Why I Love Chicken and Chorizo Skewers
Chicken and chorizo kebabs are delicious. I love them because:
- Spanish chorizo is delicious, and it works well with lightly spiced chicken thighs.
- The taste of the peppers really complements the spicy meats.
- It’s a super easy dinner.
- It’s really colourful and fresh. Perfect for warmer weather.
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Ingredients For Chicken and Chorizo Skewers
When I make these grilled chicken and chorizo skewers, I use:
Boneless Skinless Chicken Thighs
Bell Peppers – I tend to use red and yellow.
Red Onion
Chorizo
Olive Oil – Other cooking oils are fine too.
Rajah Hot and Spicy Seasoning (Affiliate link) – You can make your own hot spice mix, which I’ve included in the notes in the recipe card at the bottom of this post. But if you eat hot food a lot, I recommend buying a premixed pack for ease.
You’ll Also Need
When I make my skewers with chorizo and chicken, I use a large mixing bowl, a sharp knife and chopping board, wooden food-safe skewers and two large baking trays. (All affiliate links)
How to Make Chicken and Chorizo Skewers – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Dice the chicken and veg into large bites and slice the chorizo.
Step Two
Place 8 wooden skewers in a bowl of water to soak. This stops them from splintering. If you have reusable skewers, use these instead, just bear in mind, that metal skewers will get very hot, so be very careful! (Affiliate link)
Step Three
Place the diced chicken in a large bowl with one tablespoon of oil and the spice mix.
Step Four
Stir well, until the chicken is well coated. You can do this with your hands if you want to, just make sure you wash them thoroughly before and after.
Step Five
Cover and place in the fridge for at least 10 minutes.
Step Six
Remove the skewers from the water, preheat the grill (medium heat) and rub a large baking tray with oil. If you are cooking on a BBQ make sure it’s hot before adding the skewers straight to the grill, skipping the baking tray.
Step Seven
Thread the chicken, chorizo, peppers and onions onto the skewers in a pattern. I fold the chorizo.
Step Eight
Place on the baking tray, leaving a little space between them (use two trays or cook in two batches if you need to).
Step Nine
Grill on a medium heat for 10 minutes before carefully turning and grilling for a further 10 minutes.
Step Ten
Use a food thermometer to ensure the chicken’s centre has reached over 75 degrees C before serving. This is especially important if you are cooking on a BBQ. Stab a few pieces, as it can cook very unevenly.
What to Serve with Chicken and Chorizo Skewers
We tend to serve our easy chicken and chorizo skewers with bread and salad. These were served with Aldi Greek-style flatbreads, which are round, perfectly sized for one, and come in a pack of four.
Any flatbread or pitta bread would work well.
You could also serve with sides like rice and coleslaw, and add your favourite dips!
I typically go for summery flavours and colours, so Greek-style flatbreads and a colourful salad are perfect!
Variations
There are a few things that you could do differently.
BBQ Chicken and Chorizo Skewers
We live in England. So BBQ opportunities are limited, which is why I’ve written this recipe for the indoor grill. Don’t let the rain stop you from enjoying your favourite BBQ skewers with chicken and halloumi!
But if you have managed to get the BBQ out, follow the instructions as they are, but on the BBQ instead of under the grill indoors.
Add Veggies
Peppers and onions are perfect on skewers. They stay in shape and keep a nice crunch.
But you can try adding other things.
Remove Veggies
Equally, you could take the veggies out entirely, and just add chicken and chorizo. Just remember you’ll have a lot less, and this recipe will only make maybe 4 skewers without the veggies.
Use Chicken Breasts
I love chicken thigh skewers. But they are a bit messy to chop. If you prefer breasts, go for it. Any boneless, skinless chicken is fine.
Make a Marinade
I use a packet spice mix, or a spicy blend (recipe in the notes below) but you could absolutely experiment with things like Lemon juice and natural yoghurt, crushed garlic cloves, tikka spices, and a brown sugar glaze for sticky chicken and chorizo skewers
Anything you can add to meat, you can try!
Add Halloumi
Chicken chorizo and halloumi skewers are delicious. Add some seasoning to cubed halloumi and follow this recipe as it is.
Leftovers
Leftovers can be reheated in the oven, under the grill or in the microwave (I recommend removing from the skewers). Use a food thermometer to make sure the chicken is over 75 degrees C before serving.
Storage
Place leftovers in the fridge for up to two days.
FAQ
I soak my skewers for about 10 minutes.
I prefer thighs. It’s softer, juicier and more flavourful.
Oven-baked chicken and chorizo skewers will take around 20 minutes at 180 degrees C (fan-assisted). Use a food thermometer to make sure the chicken is cooked before serving.
Other Recipes
If you like these chicken and chorizo skewers, you might also like:
Chicken and Chorizo Skewers
Ingredients
- 600 g Boneless Skinless Chicken Thighs (Chopped into chunks)
- 2 Peppers (any colour – deseeded and cut into large chunks)
- 1 Red Onion (cut into large chunks)
- 200 g Chorizo (sliced into rounds)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Rajah Hot and Spicy Seasoning (Affiliate link – see notes for other options!)
Instructions
- Place 8 wooden skewers in a bowl of water to soak.
- Place the diced chicken in a large bowl with one tablespoon of oil and the spice mix.
- Stir well, until the chicken is well coated.
- Cover and place in the fridge for at least 10 minutes.
- Remove the skewers from the water, preheat the grill (medium heat) and rub a large baking tray with oil.
- Thread the chicken, chorizo, peppers and onions onto the skewers in a pattern.
- Place on the baking tray, leaving a little space between them (use two trays or cook in two batches if you need to).
- Grill on a medium heat for 10 minutes before carefully turning and grilling for a further 10 minutes.
- Use a food thermometer to ensure the chicken’s centre has reached over 75 degrees C before serving.
Video
Notes
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
