6 chicken thigh fillets (about 550g), trimmed and cut into 2-3cm chunks (36 in total)
150g cooking chorizo, halved and cut into 2-3cm pieces (18 in total)
1 tbsp olive oil
large handful flat leaf parsley, leaves roughly chopped
large pinch saffron
½ lemon, juice
½ garlic clove, crushed
1. Soak 18 wooden skewers in just-boiled water for 15 minutes and preheat the grill to high. Mix the aïoli ingredients together in a bowl and season; set aside.
2. Thread 1 piece of chicken, followed by 1 chunk of chorizo then another piece of chicken onto each skewer. Spread over a large baking tray and season.
3. Drizzle the oil over the skewers and grill for 3-4 minutes on each side, or until golden and the chicken’s juices run clear. Arrange on a platter, sprinkle over the parsley and serve the aïoli alongside.
Prepare the uncooked skewers and aïoli up to a day in advance, cover with cling film and chill.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.