Chorizo and Pepper Skewers
Serves 8|
Hands-On Time:
15m
|
Total Time:
30m
Ingredients
- 8 ounces Spanish chorizo (cured sausage), sliced
- 1/2 small baguette, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 2 tablespoons olive oil, plus more for drizzling
- kosher salt
Directions
- 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.
Nutritional Information
- 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.
Quick Tip
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.
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