Chicken and chorizo skewers with saffron aïoli

  • Preparation time: 20 minutes, plus soaking skewers
  • Cooking time: 15 minutes
  • Total time: 35 minutes, plus soaking skewers

Makes: 18

Ingredients

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

 

SAFFRON AIOLI

200ml mayonnaise

large pinch saffron

½ lemon, juice

½ garlic clove, crushed

Method

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.