Spicy Chorizo and Date Skewers
Spicy Chorizo and Date Skewers
Ingredients
For the Skewers
- 12 ounces chorizo sausage, Spanish style, firm, casing removed, cut into 1/2-inch thick rounds
- 1 cup pitted dates, halved
- 1/2 red onion, cut into 1-inch wedges
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 orange bell pepper, cored, seeded, and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 wooden skewers, soaked in water for 30 minutes if grilling
For Garnish
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
If using wooden skewers, place them in a shallow dish filled with water and let them soak for at least 30 minutes. This prevents them from burning on the grill.
⏱️ 30 min
- 2
In a large mixing bowl, combine the sliced chorizo, halved dates, red onion wedges, red bell pepper pieces, and orange bell pepper pieces.
⏱️ 5 min
- 3
Add the olive oil, smoked paprika, cayenne pepper, honey, salt, and black pepper to the bowl. Toss all ingredients gently until everything is evenly coated.
⏱️ 3 min
- 4
Carefully thread the seasoned ingredients onto the soaked wooden skewers, alternating between chorizo, dates, onion, and bell peppers for an appealing look and even cooking.
⏱️ 10 min
- 5
Preheat your grill to medium-high heat (approximately 400°F) or preheat your broiler to high. Lightly oil the grill grates or broiler pan to prevent sticking.
⏱️ 5 min•🌡️ 400
- 6
Place the skewers on the hot grill or under the broiler. Cook for 8-12 minutes, turning them every 2-3 minutes, until the chorizo is browned and cooked through, the dates are slightly caramelized, and the vegetables are tender-crisp with some char marks.
⏱️ 12 min•🌡️ 400
- 7
Remove the skewers from the heat. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for a bright, zesty finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo and Date Skewers
Ingredients
For the Skewers
- 12 ounces chorizo sausage, Spanish style, firm, casing removed, cut into 1/2-inch thick rounds
- 1 cup pitted dates, halved
- 1/2 red onion, cut into 1-inch wedges
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 orange bell pepper, cored, seeded, and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 wooden skewers, soaked in water for 30 minutes if grilling
For Garnish
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
If using wooden skewers, place them in a shallow dish filled with water and let them soak for at least 30 minutes. This prevents them from burning on the grill.
⏱️ 30 min - 2
In a large mixing bowl, combine the sliced chorizo, halved dates, red onion wedges, red bell pepper pieces, and orange bell pepper pieces.
⏱️ 5 min - 3
Add the olive oil, smoked paprika, cayenne pepper, honey, salt, and black pepper to the bowl. Toss all ingredients gently until everything is evenly coated.
⏱️ 3 min - 4
Carefully thread the seasoned ingredients onto the soaked wooden skewers, alternating between chorizo, dates, onion, and bell peppers for an appealing look and even cooking.
⏱️ 10 min - 5
Preheat your grill to medium-high heat (approximately 400°F) or preheat your broiler to high. Lightly oil the grill grates or broiler pan to prevent sticking.
⏱️ 5 min•🌡️ 400 - 6
Place the skewers on the hot grill or under the broiler. Cook for 8-12 minutes, turning them every 2-3 minutes, until the chorizo is browned and cooked through, the dates are slightly caramelized, and the vegetables are tender-crisp with some char marks.
⏱️ 12 min•🌡️ 400 - 7
Remove the skewers from the heat. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for a bright, zesty finish.
⏱️ 2 min