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Ingredients

400g chicken thigh fillets, cut into 3cm pieces
1 large red capsicum, cut into 2cm pieces
2 chorizo, thinly sliced
2 small red onions, cut into thin wedges
1 tablespoon extra virgin olive oil
100g baby rocket
250g mini roma tomatoes, halved
2 tablespoons balsamic vinegar
Chargrilled crusty bread, to serve

Salsa Verde

1⁄2 cup fresh basil leaves
1⁄2 cup fresh flat-leaf parsley leaves
1 tablespoon baby capers
1 garlic clove, crushed
4 green onions, finely chopped
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil

Method

Step 1 Thread chicken, capsicum, chorizo and red onion, alternately, onto 8 skewers. Drizzle with oil. Preheat a barbecue grill or hotplate on medium-high heat. Cook skewers, turning occasionally, for 6 to 8 minutes or until lightly charred and chicken is cooked through.
Step 2 Meanwhile, make Salsa Verde. Process all ingredients in a small food processor until smooth. Season with salt and pepper.
Step 3 Combine rocket, tomato and vinegar in a serving bowl. Drizzle skewers with salsa verde. Serve with salad and bread.

Chicken and chorizo skewers with salsa verde

How to make Chicken and chorizo skewers with salsa verde

Ingredients

Salsa Verde

Method