Chicken, Chorizo and Sage Skewers

cook 20 mins
  • 4 skinless chicken thigh fillets, each cut into 4 pieces
  • 4 small cooking chorizo, halved
  • 12 sage leaves
  • 1 tablespoon olive oil
  • 2 teaspoon wholegrain mustard
  • baby spinach leaves
  • crusty bread
  • Thread the chicken, chorizo and sage leaves on to 4 metal skewers. Mix together the olive oil and wholegrain mustard and brush over the skewers.
  • Cook on a hot griddle pan or under a preheated hot grill for 10–15 minutes, turning occasionally and brushing with more mustard mixture until the chicken and chorizo are cooked.
  • Slide the chicken and chorizo off the skewers and serve with baby spinach leaves and crusty bread.
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