Chicken and Chorizo Kebabs
TIP: Use the Robust Blend for a rich, classic BBQ smoke flavour.
Prepared with
Ingredients
- 3 x 19.4 oz skinless chicken breast, cut into 2.5-3cm cubes
- 1½ tbsp sunflower oil
- 2 garlic cloves, peeled, crushed
- 1 tbsp finely chopped oregano leaves
- Juice of 1 lemon, plus extra wedges to serve
- Sea salt and ground black pepper, as desired
- 6 x 30cm wooden skewers (soaked)
- 1 x 7.9 raw chorizo sausage, cut into 1cm slices
- 2 red onions, each cut into 12 wedges with the root attached
- Small handful chopped parsley, to serve, optional
Instructions
Step 1
In a medium bowl add chicken, sunflower oil, garlic, oregano, lemon juice, salt and pepper and mix until evenly combined.
Step 2
To build the skewers, thread ingredients in the following order, leaving one-quarter of the skewer empty: chicken, chorizo and red onions.
Step 3
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 4
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 5
Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 13-17 minutes).
Step 6
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add skewers lengthways to grill. Close lid to begin cooking.
Step 7
When unit beeps and the display reads FLIP, open lid, and use silicone-tipped tongs to flip the skewers. Close lid to continue cooking. Check if cooked after 8 minutes.
Step 8
When cooking is complete, remove the skewers. Garnished with parsley and serve with lemon wedges, if desired.