Grilled Chorizo and Chicken Skewers with Aioli


Grilled Chorizo and Chicken Skewers

  • 2 pieces boneless skinless chicken breast cut into 1-inch pieces
  • 2 pieces chorizos cut into 1-inch pcs
  • 1 piece red bell pepper cut into 1 inch pcs
  • 1 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried red pepper
  • salt and pepper to taste
  • 1/4 cup finely chopped parsley


  • 2 pieces eggs
  • 250 ml olive oil
  • 2 tablespoons water
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic minced
  • salt
  • pinch of sugar


Grilled Chorizo and Chicken Skewers

  1. Combine all ingredients in a bowl, cover and marinate for 30 minutes.
  2. Thread alternately onto skewers (which have been soaked in water at least an hour).
  3. Grill until chicken is cooked through and chorizo is slightly crispy, about 3-5 mins


  1. Beat eggs in a blender, slowly add oil and blend. Add garlic and continue to blend until mixture thickens. Thin out with vinegar and water. Season to taste with salt and sugar.

Recipe Notes

Please have some ready for the spread/buffet:

Manchego Cheese
Assorted Spanish cold cuts