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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.

In a large mixing bowl, combine the sliced chorizo, halved dates, red onion wedges, red bell pepper pieces, and orange bell pepper pieces.

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.

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.

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.

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.

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.


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.

In a large mixing bowl, combine the sliced chorizo, halved dates, red onion wedges, red bell pepper pieces, and orange bell pepper pieces.

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.

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.

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.

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.

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.
