Sticky chicken & chorizo skewers served on flatbreads

Sticky chicken & chorizo skewers

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(7 ratings)

Prep: 40 mins Cook: 40 mins Plus 2 hrs marinating and 1 hr proving


Serves 8 (with 16 flatbreads)

Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads 

Nutrition and extra info

Nutrition: Per serving (skewers only)

  • kcal344
  • fat22g
  • saturates5g
  • carbs8g
  • sugars7g
  • fibre3g
  • protein26g
  • salt1g
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    For the skewers

    • 100ml olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 75ml sherry vinegar
    • ½ small bunch thyme, leaves picked


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 1½ tbsp smoked paprika
    • 4 garlic cloves, crushed
    • 3 tbsp honey



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 4-5 chicken breasts (about 650g), cut into bite-sized chunks



      While it's the traditional Christmas bird, turkey is good to eat all year round, though…

    • 200g chorizo ring, sliced into thick coins



      A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

    • 250g padron pepper, or 3 green peppers cut into pieces
    • charred lemon halves or wedges, to serve



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    For the olive oil flatbreads

    • 1.2kg strong white bread flour, plus extra for dusting



      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    • 200ml olive oil, plus extra for proving
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tbsp fine salt
    • 2 x 7g sachets fast-action dried yeast



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…


    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

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    Comments, questions and tips

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    Sarah Evans's picture
    Sarah Evans
    19th Jul, 2019
    Loved this, the flatbreads were great. Although there are too many for the recipe. 6 went in the freezer. Made a mixed salad and served with Greek yogurt as a dressing, really delicious.
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