Ingredients:
- 8 (about 600g) chicken thigh fillets, cut into 2cm pieces
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 red capsicum
- 1 green capsicum
- 1 onion, halved then quartered
- 2 teaspoons ground oregano
- 2 teaspoons sweet paprika
- 1 tablespoon lemon juice
- 2 teaspoons brown sugar
- 4 chorizo sausages, thinly sliced diagonally
- Crusty bread rolls, split, to serve
- Mixed salad leaves, to serve
- 1 bottle Ranch dressing (or mayonnaise)
Method:
- Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate.
- Evenly thread the chicken, alternating with chorizo, capsicum and onion among the skewers.
- Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.
- Serve with bread rolls, mixed salad leaves, and a squeeze of Ranch dressing, if desired.
Matt