Chicken and Chorizo Skewers

Makes approximately 14 mini skewers

These little skewers are great cold for a picnic or hot straight from the barbecue, or serve warm with salad for a lunch.

The chicken is marinated in spices that echo the flavours of the chorizo.

I served these with my giant couscous salad with roasted peppers and feta.

Ingredients:

1kg chicken breast cut into large chunks (aim for 42 so 3 pieces per skewer)

2 tsp paprika

1 tsp garlic powder

1/2 tsp chilli powder

1 tbsp olive oil

14 slices of chorizo cut about 5mm thick

14 small wooden skewers, soaked in water for an hour before skewering

Step 1: Begin by marinating the chicken pieces in the paprika, garlic and chilli along with the oil. Leave for at least an hour or up to 24 hours in the fridge.

Step 2: Skewer the chicken pieces and chorizo slices on to the skewers. I did two pieces of chicken, followed by one slice of chorizo and then finishing with one piece of chicken per mini skewer.

Step 3: You can cook these on a barbecue or under the grill, turning every couple of minutes until cooked through. You can also do them in the air fryer – I found that 15 minutes at 188c was just right to cook them through but keep them nice and juicy!