Best 6 Skewered Chicken Chorizo With Cumin Aioli Recipes
**Skewered Chicken Chorizo with Cumin Aioli: A Flavorful Culinary Journey**
Embark on a tantalizing culinary adventure with our delectable Skewered Chicken Chorizo with Cumin Aioli. This dish presents a vibrant tapestry of flavors, textures, and aromas that will leave your taste buds dancing with delight. Succulent chicken and savory chorizo are expertly skewered and grilled to perfection, creating a symphony of smoky, juicy goodness. The accompanying cumin aioli adds a vibrant dimension with its creamy texture, zesty cumin flavor, and a hint of garlic. Elevate your dining experience with a medley of complimentary recipes, including a refreshing cucumber salad with mint, tangy pickled onions, and a delectable garlic bread that perfectly complements the skewers. Discover the art of culinary fusion as you explore this symphony of flavors in Skewered Chicken Chorizo with Cumin Aioli.
STICKY CHICKEN & CHORIZO SKEWERS
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
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
CHORIZO AND CHICKEN SKEWERS
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
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
GRILLED CHICKEN AND CHORIZO SKEWERS
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
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
SKEWERED CHICKEN & CHORIZO WITH CUMIN AIOLI
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
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 SKEWERS WITH TARRAGON AND YOGURT
These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.
Provided by Clare de Boer
Categories dinner, lunch, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
- Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
- Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
- Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
- Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
- Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
- Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
- Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
- Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.
CHICKEN SATAY SKEWERS RECIPE BY TASTY
Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
- Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
- Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
- With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
- Serve the chicken skewers with the sauce on the side.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams
Tips:
- For the best flavor, use high-quality chicken and chorizo.
- Marinate the chicken and chorizo for at least 30 minutes, or up to overnight.
- If you don't have wooden skewers, you can use metal skewers or even toothpicks.
- Cook the skewers over medium heat, turning frequently to prevent burning.
- The chicken is cooked through when it reaches an internal temperature of 165°F. The chorizo is cooked through when it is no longer pink in the center.
- Serve the skewers immediately with the cumin aioli.
Conclusion:
This recipe for Skewered Chicken and Chorizo with Cumin Aioli is a delicious and easy-to-make dish that is perfect for a summer party or cookout. The chicken and chorizo are marinated in a flavorful blend of spices, then grilled until cooked through. The cumin aioli adds a creamy and tangy flavor that complements the chicken and chorizo perfectly. This dish is sure to be a hit with your friends and family.
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