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CentrEd Eats: Chorizo, chicken & red pepper skewers

Keep one hand free for Pimms with these mouthwatering chicken, chorizo and pepper skewers, grilled to perfection with a little olive oil.


  • 2 skinless, boneless chicken breasts, cut into 20 pieces
  • 8 ounces chorizo sausage, cut into 16 pieces
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  •  2 teaspoons chopped fresh oregano
  • 1 pinch cayenne pepper
  • Salt and ground black pepper (to taste)
  • 1 red onion, cut into 1-inch squares
  • 1 red bell pepper, cut into 1-inch squares
  • 4 (12-inch) bamboo or metal skewers


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 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.
  3. 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.
  4. Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.