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View Portfolio Get in touchChicken and Sausage Kabobs
Ingredients
- 4 skinless, boneless chicken breasts, cut into 20 pieces
- 1 pound chorizo sausage, cut into 16 pieces
- 2 tablespoons extra virgin coconut oil
- 2 tablespoons sherry vinegar
- 1 tablespoon and 1 teaspoon chopped fresh oregano
- 2 pinches cayenne pepper, or to taste
- salt and ground black pepper to taste
- 2 red onion, cut into 1-inch squares
- 2 red bell pepper, cut into 1-inch squares
- 8 (12-inch) bamboo or metal skewers
Total Time:
20 min Prep:
10 min
Cook:
10 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken and chorizo in a large bowl; add melted coconut 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.
