Best 4 Skewered Chicken Chorizo With Cumin Aioli Recipes

Ignite your taste buds and embark on a culinary journey with our tantalizing recipe for skewered chicken chorizo with cumin aioli. This delectable dish combines the smoky richness of chorizo with the tender succulence of chicken, all skillfully impaled on skewers and grilled to perfection. The accompanying cumin aioli, a creamy and flavorful sauce, adds a layer of complexity and depth to each bite, creating a harmonious balance of flavors that will leave you craving more. Whether you're hosting a backyard barbecue, a casual get-together, or simply seeking a weeknight dinner inspiration, this recipe is sure to become a favorite in your kitchen.

Here are our top 4 tried and tested recipes!

CHORIZO AND CHICKEN SKEWERS

Chorizo and Chicken Skewers image

At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 skinless, boneless chicken breasts, cut into 20 pieces
8 ounces Spanish chorizo, cut into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 red onion, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
4 (12-inch) bamboo or metal skewers

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place chicken and chorizo in a large bowl; add olive 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.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 5.6 g, Cholesterol 82.2 mg, Fat 26.6 g, Fiber 1.1 g, Protein 26.1 g, SaturatedFat 9 g, Sodium 769.7 mg, Sugar 2.4 g

STICKY CHICKEN & CHORIZO SKEWERS

Sticky chicken & chorizo skewers image

Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads

Provided by Anna Glover

Categories Dinner, Lunch

Time 1h20m

Yield Serves 8 (with 16 flatbreads)

Number Of Ingredients 14

Ingredients

100ml olive oil
75ml sherry vinegar
½ small bunch thyme , leaves picked
1½ tbsp smoked paprika
4 garlic cloves , crushed
3 tbsp honey
4-5 chicken breasts (about 650g), cut into bite-sized chunks
200g chorizo ring, sliced into thick coins
250g padron pepper , or 3 green peppers cut into pieces
charred lemon halves or wedges, to serve
1.2kg strong white bread flour , plus extra for dusting
200ml olive oil , plus extra for proving
1 tbsp fine salt
2 x 7g sachets fast-action dried yeast

Steps:

Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.

Nutrition Facts : Calories 344 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

SKEWERED CHICKEN & CHORIZO WITH CUMIN AIOLI

Skewered Chicken & Chorizo With Cumin Aioli image

Oh yum! A bit of preparation and marinading time involved but SO tasty. From TASTE Magazine **UPDATE: May 1/08 - After two great reviews that skipped the marinating part of this recipe, I had to try that out for myself and guess what - it's great without that step! I still used some olive oil to baste with before sticking on the grill but no more marinating for me now on! You can also add just a sprinkling of garlic salt to the chicken before grilling to add flavour to it.

Provided by Debi9400

Categories Mexican

Time 12h20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1/2 teaspoon garlic, minced
1 tablespoon ground cumin
6 chorizo sausage, sliced into 1/2 inch rounds
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
1 cup olive oil (less if just using to baste with and not marinate)
12 -14 bamboo skewers, soaked in water

Steps:

Starting and ending with chorizo, thread the skewers with alternating pieces of chorizo and chicken. Set the skewers in a shallow bowl,cover completely with olive oil and allow to marinate for 12 hours. ***The marinating is completely optional!
Aoili:.
In a blender, pulse mayonnaise, garlic and cumin until smooth. Cover and refrigerate. This should be made several hours in advance.
Cooking:.
Remove the skewers from the oil and shake off excess. On a very hot grill, sear on all sides, turning frequently until cooked through; about 7 minutes.
Serve with cumin aoili.

Nutrition Facts : Calories 872.9, Fat 73.7, SaturatedFat 15.9, Cholesterol 128.8, Sodium 1095.7, Carbohydrate 11, Fiber 0.1, Sugar 2.5, Protein 41.2

GRILLED CHICKEN AND CHORIZO SKEWERS

Grilled Chicken and Chorizo Skewers image

This recipe uses the Spanish chorizo sausage; not to be confused with Mexican. From the National Chicken Board.

Provided by gailanng

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb chicken tenderloins, cut into 1-inch pieces (or use boneless, skinless breast)
1 lb spanish chorizo sausage, sliced and cut into half moons
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large Spanish onion, cut into 1-inch pieces
1 teaspoon garlic powder
salt
black pepper
olive oil
bamboo skewer (soaked in cold water)
1 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon finely minced fresh garlic
1 -2 tablespoon ground cumin powder (to taste)

Steps:

For The Cumin Aioli: Mix all together. Chill at least 1/2 hour to allow time for flavors to develop.
For the Skewers: Assemble the skewers by alternating chicken, chorizo, red & yellow bell peppers and onion pieces. Don't pack too tightly.
Season with garlic powder, salt and pepper and brush generously with olive oil.
Wipe grill grates with vegetable oil and heat. Grill until chicken is cooked through, 12 to 15 minutes.
Serve with cumin aioli.

Nutrition Facts : Calories 617.4, Fat 43.8, SaturatedFat 13.2, Cholesterol 120.7, Sodium 1288.9, Carbohydrate 17.7, Fiber 1.5, Sugar 4.8, Protein 37.4

Tips:

For the best flavor, use a combination of white and dark meat chicken. The dark meat will add more flavor and juiciness to the skewers.
Be sure to marinate the chicken and chorizo for at least 30 minutes before cooking. This will help the flavors penetrate the meat and make it more tender.
When grilling the skewers, be sure to cook them over medium-high heat. This will help to prevent the chicken and chorizo from drying out.
Serve the skewers with a variety of dipping sauces, such as cumin aioli, tzatziki, or chimichurri.

Conclusion:

Skewered chicken and chorizo with cumin aioli is a delicious and easy-to-make dish that is perfect for a summer barbecue or party. The combination of chicken, chorizo, and cumin aioli is sure to please everyone at your next gathering.