Chicken Kebabs

I quite like kebabs, but I still have not perfected a technique that ensures that all the food on the kebab is evenly cooked and ensuring that the meat is “actually” cooked.

I recently made these chicken and chorizo kebabs and though the veg and chorizo was cooked, the chicken was still a little underdone.

I had done them under the grill, usually I would “roast” them at the top of a hot oven in order to cook them evenly, but then you don’t get that crispness on the edges. I am guessing that the ideal solution is to grill the vegetables separately to the chicken.

Leave a Reply