Hands-On Time
15 Mins
Total Time
30 Mins
Yield
Serves 8
Charles Masters

How to Make It

Step 1

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.

Step 2

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.

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