Chicken, Chorizo & Mozzarella Kebabs

clock 20 minutes + 12 minutes bowl Serves 4


  • 500 g chicken thigh fillet, cubed
  • juice of 1 lemon
  • 1 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp paprika
  • 125 g chorizo sausage, sliced
  • 200 g mozzarella, cubed
  • 8 bamboo skewers, soaked in water
  • oil, for brushing
  • lemon wedges, parsley leaves, to serve
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  • 1. In a bowl, combine chicken, half of the lemon juice, oil, garlic and paprika. Chill, covered, for 30 minutes.

  • 2. Thread chicken, chorizo and mozzarella alternately onto skewers. Brush with oil.

  • 3. Preheat a barbecue grill on high. Barbecue skewers for 10-12 minutes, turning on all sides, until chicken is cooked through.

  • 4. Serve hot skewers drizzled with remaining lemon juice, lemon wedges and parsley leaves.

  • Tip: Always soak bamboo skewers in water before threading on the meat or vegetables. This will prevent them from burning on the BBQ.

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