Easy to make these chicken and chorizo skewers are bursting with flavor. Perfect for an easy weeknight dinner, or, serve them up to guests at your summer barbecue. Chop, season and cook and they are ready to enjoy in 30 minutes.
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The chicken chorizo kebabs will be on repeat this summer! Skewers are layered with onions, bell peppers, seasoned chicken and chorizo for one delicious bite!
These kebabs are oven baked, then broiled, for perfect charred edges and hands off cooking time, but you can just as easily pop them on the grill to serve guests at a cookout.
If you love all things chorizo, be sure to check out my Chickpea and Chorizo Salad and Chicken and Chorizo Pie too!
Why you will love this recipe!
- Quick and easy: Ready to serve in 30 minutes, you can put these skewers together in just a few simple steps.
- Simple ingredients: You don't need a big shopping list for this recipe, and you'll likely have a lot of seasonings in your pantry already.
- Make ahead: If you are planning to serve these to guests, you can make them ahead of time and cook them quickly when you are ready to serve.
- Dietary info: These chicken chorizo skewers are gluten free, dairy free, low carb and keto friendly.
Ingredients
- Veggies: Red bell peppers and Spanish onion.
- Chicken: This recipe uses boneless, skinless chicken breasts.
- Dry Seasonings: Salt, black pepper, paprika, garlic powder and oregano.
- Oil: I used avocado oil, but any high heat oil will work well. Canola, vegetable or olive oil are all great options.
- Chorizo: I used pre-sliced chorizo rather than a ring. This cuts down on prep time and the edges crisp up really well. If you use a ring of chorizo, slice it as finely as you can.
How to make Chicken Chorizo Kebobs
Be sure to scroll down for the full recipe!
- Chop the red peppers, onion and chicken into bite sized pieces and toss with the oil and seasonings.
- Thread the chicken, chorizo and veggies onto skewers.
- Oven bake til cooked through. Brown the edges under the broiler before serving.
Serving Suggestions
These are perfect to serve up as a weeknight dinner with a side of rice, or a hearty salad, or serve them up on BBQ day with side dishes like potato salad and a fresh slaw. These chicken chorizo skewers work great with:
They are also delicious served in flatbreads with a creamy garlic sauce. Delicious!
Recipe Variations
You can make these kebabs with chicken thigh instead of breast if you prefer, they will just need an extra few minutes to cook through. Try adding different veggies like zucchini, mushrooms or eggplant.
Other Cooking Methods
I like the hands off method of the oven for these chicken chorizo skewers,and I have great results without the chicken drying out. You can cook them in various ways though:
- Outdoor Grill: Preheat the grill and oil the grates. Cook on all sides til cooked through.
- Air Fry: Air fry 1t 350F / 180c for around 14 minutes, turning halfway through.
- Stovetop: Heat a little oil in a large skillet on a medium heat. Cook on all sides til cooked through.
Make Ahead and Storage
You can marinate the chicken and veggies in the oil and dry seasonings for up to one day. If you are in a hurry, you can just let them sit while the oven preheats, you'll still get a good flavor. You can also skewer them a day ahead of time. If you do make them ahead, leave them in the fridge and covered so that the chicken doesn't dry out.
The chicken chorizo skewers are best enjoyed as soon as they are cooked, but leftovers will keep in the fridge for up to 3 days in an airtight container.
Recipe Notes and Tips
- Cut the chicken into similar sized pieces so that they cook through evenly.
- Cut everything into inch pieces (or there abouts). Don't chop too small or things will fall off of the skewers.
- I prefer to use metal skewers as these heat up and help cook the chicken from the middle. If you use wooden skewers, be sure to soak them in cold water for 15 minutes so that they don't burn.
- I like to garnish these chicken chorizo skewers with a sprinkle of parsley. A squeeze of lemon juice also works wonders!
More Easy Kebab Recipes
Chicken and Chorizo Skewers
Equipment
Ingredients
- 2 red bell peppers
- ½ Spanish onion
- 2 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon oil
- ½ cup sliced chorizo (60g)
Instructions
- Preheat the oven to 400F (200c) and line a baking tray with foil.
- Chop the red bell peppers, onion and chicken breasts into 1 inch pieces.2 red bell peppers, ½ Spanish onion, 2 chicken breasts
- Place in a large bowl along with the seasonings and oil. Toss gently to combine.½ teaspoon salt, ¼ teaspoon black pepper, 1½ teaspoons smoked paprika, ½ teaspoon garlic powder, 1 teaspoon oregano, 1 tablespoon oil
- Thread the onion, pepper, chicken and sliced chorizo onto skewers until they are full. Don't leave space between the ingredients. Place the full skewers on the lined tray.½ cup sliced chorizo
- Bake in the pre-heated oven for 20 minutes. Turn the skewers halfway through cooking.
- Once the chicken is cooked through, you can brown the skewers underneath the broiler on each side quickly to get charred edges.
Notes
- Cut the chicken into similar sized pieces so that they cook through evenly.
- Cut everything into inch pieces (or there abouts). Don't chop too small or things will fall off of the skewers.
- I prefer to use metal skewers as these heat up and help cook the chicken from the middle. If you use wooden skewers, be sure to soak them in cold water for 15 minutes so that they don't burn.
- I like to garnish these chicken chorizo skewers with a sprinkle of parsley. A squeeze of lemon juice also works wonders!
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