Chorizo and Pepper Skewers
Serves 8| Hands-On Time: | Total Time:
- Soak 16 small wooden skewers in water for at least 15 minutes. Heat grill to medium-low. In a medium bowl, toss the chorizo, baguette, and bell pepper with the oil and ½ teaspoon salt.
- Thread onto skewers and grill, turning occasionally, until the peppers are tender and the bread is golden brown, 8 to 12 minutes. Drizzle with additional oil before serving.
- Per ServingServing Size: 2 skewers
- Calories 214
- Fat 16g
- Sat Fat 5g
- Cholesterol 25mg
- Sodium 563mg
- Protein 9g
- Carbohydrate 9g
- Sugar 1g
- Fiber 1g
- Iron 1mg
- Calcium 10mg
What does this mean? See Nutrition 101 .
Cut up the chorizo, bread, and bell pepper up to 1 day in advance; refrigerate separately. Toss with the oil and thread onto skewers just before grilling.