Ingredients
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2 skinless, boneless chicken breasts, cut into 20 pieces
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8 ounces Spanish chorizo, cut into 1/2 inch pieces
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1 tablespoon olive oil
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1 tablespoon sherry vinegar
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2 teaspoons chopped fresh oregano
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1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
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1 red onion, cut into 1-inch squares
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1 red bell pepper, cut into 1-inch squares
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4 (12-inch) bamboo or metal skewers
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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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.
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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.
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Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.
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Nutrition Facts (per serving)
372 | Calories |
27g | Fat |
6g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 372 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 9g | 45% |
Cholesterol 82mg | 27% |
Sodium 770mg | 33% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 26g | 52% |
Vitamin C 41mg | 45% |
Calcium 22mg | 2% |
Iron 2mg | 8% |
Potassium 433mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.