Chicken & Chorizo Skewers

Chicken & Chorizo Skewers

Serve: 0
Preparation Time: 0 minutes
Cooking Time: 0 minutes

Ingredients

1 kg chicken thigh fillets
¼ (60g) cup red wine vinegar
¼ (60g) cup olive oil
3 cloves garlic, crushed
2 teaspoons sweet paprika
1 teaspoon finely grated lemon rind
2 tablespoons fresh thyme leaves, chopped
5 (625g) chorizo sausages cut into 8 pieces each
2 medium (400g) red capsicums cut into 2cm squares
2 medium (340g) red onions cut into 2 cm squares

GLAD® SNAP LOCK® Bags
GLAD® Foil

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Method

  1. Soak 12 bamboo skewers in water for one hour. (Or use metal skewers)
  2. Cut chicken thighs into 3cm pieces (about 40). Combine vinegar, oil, garlic, paprika, lemon rind, thyme and chicken into a GLAD® SNAP LOCK® Bag. Refrigerate for at least 1hr, preferably over night 
  3. Thread the capsicum, chorizo, red onion and chicken alternately onto skewers – the chorizo should be skewered through the skin, so that the cut surface of the sausage will come into contact with the BBQ hotplate.
  4. Cook the skewers on an oiled BBQ hotplate over medium-high heat until browned all over and chicken is cooked through.
  5. Cover cooked skewers in GLAD® Foil to keep warm. Serve with rice if desired.

Tips

Marinated chicken suitable to freeze in GLAD® SNAP LOCK® Bags.
Not suitable to microwave.

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