Keto Chicken and Chorizo Skewers

Ingredients

• about 680 g Chicken Thighs (boneless, skinless, cubed)
• about 225 g Chorizo Sausage (sliced)
• 2 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tbsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk everything together until well combined.
2. 2Add the about 680 g of cubed chicken thighs and the about 225 g of sliced chorizo sausage to the bowl with the marinade. Toss gently to ensure all pieces are evenly coated.
3. 3Carefully thread the marinated chicken and chorizo pieces onto skewers, alternating between chicken and chorizo. Aim for about 3-4 pieces of chicken and 2-3 pieces of chorizo per skewer, depending on their size.
4. 4Preheat your grill to medium heat. This is approximately 176.7-204.4°C (175-200°C).
5. 5Place the skewers on the preheated grill. Grill for 10-15 minutes, turning them occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the chorizo is nicely browned and slightly crispy.
6. 6Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices in the chicken to redistribute, making it more tender.

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