Dinner, Outdoor Cooking

Chicken and Chorizo Kebabs

Step 1 of 8

In a medium bowl add chicken, sunflower oil, garlic, oregano, lemon juice, salt and pepper and mix until evenly combined.

3 x 550g skinless chicken breast, cut into 2.5-3cm cubes
1½ tbsp sunflower oil
2 garlic cloves, peeled, crushed
1 tbsp finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g raw chorizo sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root attached
Small handful chopped parsley, to serve, optional

Step 2 of 8

To build the skewers, thread ingredients in the following order, leaving one-quarter of the skewer empty: chicken, chorizo and red onions.

3 x 550g skinless chicken breast, cut into 2.5-3cm cubes
1½ tbsp sunflower oil
2 garlic cloves, peeled, crushed
1 tbsp finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g raw chorizo sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root attached
Small handful chopped parsley, to serve, optional

Step 3 of 8

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.

3 x 550g skinless chicken breast, cut into 2.5-3cm cubes
1½ tbsp sunflower oil
2 garlic cloves, peeled, crushed
1 tbsp finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g raw chorizo sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root attached
Small handful chopped parsley, to serve, optional

Step 4 of 8

While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.

3 x 550g skinless chicken breast, cut into 2.5-3cm cubes
1½ tbsp sunflower oil
2 garlic cloves, peeled, crushed
1 tbsp finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g raw chorizo sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root attached
Small handful chopped parsley, to serve, optional

Step 5 of 8

Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 13-17 minutes).

3 x 550g skinless chicken breast, cut into 2.5-3cm cubes
1½ tbsp sunflower oil
2 garlic cloves, peeled, crushed
1 tbsp finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g raw chorizo sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root attached
Small handful chopped parsley, to serve, optional

Step 6 of 8

When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add skewers lengthways to grill. Close lid to begin cooking.

3 x 550g skinless chicken breast, cut into 2.5-3cm cubes
1½ tbsp sunflower oil
2 garlic cloves, peeled, crushed
1 tbsp finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g raw chorizo sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root attached
Small handful chopped parsley, to serve, optional

Step 7 of 8

When unit beeps and the display reads FLIP, open lid, and use silicone-tipped tongs to flip the skewers. Close lid to continue cooking. Check if cooked after 8 minutes.

3 x 550g skinless chicken breast, cut into 2.5-3cm cubes
1½ tbsp sunflower oil
2 garlic cloves, peeled, crushed
1 tbsp finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g raw chorizo sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root attached
Small handful chopped parsley, to serve, optional

Step 8 of 8

When cooking is complete, remove the skewers. Garnished with parsley and serve with lemon wedges, if desired.

3 x 550g skinless chicken breast, cut into 2.5-3cm cubes
1½ tbsp sunflower oil
2 garlic cloves, peeled, crushed
1 tbsp finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g raw chorizo sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root attached
Small handful chopped parsley, to serve, optional

Compatible with

Ninja Woodfire Electric BBQ Grill & Smoker

Cooking mode

Utensils

Step 1

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Step 8

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