Spanish Chorizo and Pepper Kebabs

Name: Spanish Chorizo and Pepper Kebabs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb (450 g) Spanish chorizo (cured, not fresh), cut into 1-inch (2.5 cm) thick rounds; 2 large red bell pepper, seeded, cut into 1½-inch (4 cm) chunks; 1 large yellow bell pepper, seeded, cut into 1½-inch (4 cm) chunks; 1 large (300 g) red onion, cut into 1½-inch (4 cm) pieces, layers separated; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (2½ g) smoked paprika; 3 cloves (15 g) garlic, minced; to taste kosher salt; to taste freshly ground black pepper; 1 whole (100 g) fresh lemon, for serving, cut into wedges (optional); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Vibrant grilled skewers featuring Spanish chorizo, bell peppers, and red onion, seasoned with smoked paprika and garlic. Quick to prepare and packed with smoky, spicy flavor—ideal for summer grilling or tapas-style entertaining.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 skewers (2 per serving)

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Steps

Before you start

Soak wooden skewers in water for 30 minutes to prevent charring
Preheat your grill to medium-high heat (400°F / 200°C)
Pat the chorizo dry with paper towels to help it brown evenly

1
Prepare the marinade
- In a large bowl, whisk together the olive oil, minced garlic, and smoked paprika.
- Season generously with kosher salt and freshly ground black pepper.
- This aromatic mixture will coat all the kebab components.
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Tip: Prepare the marinade while the grill preheats to save time.
2
Coat the ingredients
- Add the chorizo rounds, bell pepper chunks, and red onion pieces to the bowl.
- Toss gently to coat everything evenly with the olive oil mixture.
- Let the components sit for 2–3 minutes to absorb the flavors.
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Ready when: All pieces are glistening and evenly coated
Tip: Don't marinate too long or the paprika can become bitter; 2–3 minutes is ideal.
3
Thread the skewers
- Alternately thread chorizo rounds, red pepper, yellow pepper, and red onion onto 8 soaked skewers (or metal skewers), dividing ingredients evenly.
- Aim for about 3 chorizo rounds and 4–5 pieces of pepper and onion per skewer.
- Leave a ½-inch (1.25 cm) gap at each end for easy handling.
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Ready when: All ingredients are threaded and balanced
Tip: Alternate colors and proteins for even cooking and visual appeal; thread pepper and onion with the natural curves to prevent rolling.
4
Grill the kebabsOven 400°F / 205°C
- Place the kebabs directly on a preheated grill over medium-high heat (400°F / 200°C).
- Grill for 5–6 minutes per side, turning once, until the chorizo is lightly charred and the peppers and onions are tender with light char marks.
- The total cook time is 10–12 minutes.
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Ready when: Chorizo is firm and lightly charred; peppers are tender with blackened spots; onions are softened
Tip: Don't move the kebabs constantly—let them sit 2–3 minutes on the first side to develop char. Use a grill pan if you don't have a grill.
5
Rest and finish
- Transfer the kebabs to a serving platter.
- Let them rest for 2 minutes so the juices settle.
- Garnish with fresh chopped parsley if desired and serve immediately with lemon wedges on the side for squeezing over.
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Tip: Serve hot off the grill for the best smoky flavor and texture.

Good to know

Tips

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
For a grill pan over the stovetop, use medium-high heat and follow the same timing; you may get less dramatic charring than on an outdoor grill.
Spanish chorizo can be smoky, spicy, or mild depending on the brand—taste it first to gauge heat level and adjust paprika accordingly.
Pair these kebabs with a simple aioli (garlic mayonnaise), romesco sauce, or a squeeze of fresh lemon for serving.

Make ahead

Ingredients can be prepped up to 4 hours ahead and stored separately in the refrigerator. Assemble and grill just before serving for the best flavor and texture.

Storage & reheating

These kebabs are best served fresh and hot off the grill. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently in a skillet over medium heat or on the grill for 2–3 minutes per side.

Substitutions

red bell pepper → green bell pepper or orange bell pepper. Any bell pepper color works; adjust quantities to match the original weight if using all one color.
smoked paprika → regular paprika or a pinch of cayenne pepper. Regular paprika is milder; cayenne adds more heat. Use ½ tsp cayenne if substituting.
red onion → white or yellow onion. White and yellow onions are sweeter; red onion adds a slight bite that complements chorizo well.
Spanish chorizo (cured, not fresh) → smoked sausage or linguiça. Any cured, smoked sausage works; keep the same weight for consistent cooking.