Sticky chicken & chorizo skewers served on flatbreads

Sticky chicken & chorizo skewers

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    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

      Thyme

      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

      Honey

      huh-nee

      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
      Chicken

      Chicken

      chik-en

      Chicken's many plus points - its versatility, as well as the ease and speed with which it…

    • 200g chorizo ring, sliced into thick coins
      Chorizo

      Chorizo

      chore-reeth-oh

      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
      Lemon

      Lemon

      le-mon

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

    For the olive oil flatbreads

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

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 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

      Yeast

      yee-st

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

    Method

    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Sarah Evans's picture
    Sarah Evans
    19th Jul, 2019
    5.05
    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.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?