Chicken and Chorizo Kebabs with Sour Cream and Red Peppers


Chicken and Chorizo Kebabs with Sour Cream and Red Peppers
Serves 4


4 chicken thighs

4 soft chorizo sausages

8 pitted black olives

4 sticks of rosemary

2 tbsp olive oil

Salt and pepper

100ml sour cream

100g rocket

2-3 tbsp salad dressing


Using a sharp knife, remove the bones from the thighs by cutting down each side of the bone, then cut under the end of the bone and remove.

Cut the soft chorizo sausage out of their skins and place in the centre of the chicken where the bone was.

Add a few pitted black olives to the sausage meat.

Roll the chicken thighs up and fix in place with a stick of rosemary or you can use a kebab stick.

Drizzle the chicken with olive oil and season with a little salt and pepper before cooking in a preheated grill pan on both sides until golden.

Place the crisp chicken into a roasting tray and cook in the oven for 30-40 minutes at 170c or until fully cooked.

Serve with sour cream and dressed rocket leaf.

Products Used:

MasterClass 28cm Food Tongs

Sabatier Maison Edgekeeper Self-Sharpening 8" Chef Knife Black

MasterClass Cast Aluminium 24cm Grill Pan

KitchenCraft Non-Stick 41cm x 28.5cm Roasting Pan

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

Maxwell & Williams Caviar Coupe 20cm Plate Black