Grilled Chorizo Kabobs with Chimichurri
Recipe - No. 11
Behind the Recipe
Spice Up Grill Night
At Nexgrill, we're all about pushing boundaries and bringing the heat for impassioned grillers far and wide. This recipe carries that tradition.
Our mouthwatering Argentine-style Grilled Chorizo Kabobs feature fiery chorizo sausage, perfectly grilled alongside vibrant bell peppers, onions, and cherry tomatoes. The result is a flavor combination that is nothing short of fuego.
But we didn't stop there. Alongside the chorizo and veg comes a sensational chimichurri sauce, blending fresh herbs, garlic, and zesty accents to create a flavor explosion that will have your guests' taste buds doing the tango all night long. Prepare accordingly.
Whether you're hosting a grill night with friends or craving a memorable meal with your loved ones, these kabobs are your ticket to a night of culinary excitement. So, fire up your Deluxe 4-Burner grill, embrace the art of spicing up grill night, and get ready to savor every delicious bite.
- 1 lb chorizo
- 20 cherry tomatoes
- 2 medium bell peppers
- 2 small onions
- Olive oil
- Wooden skewers
- 2/3 cup fresh flat-leaf (Italian) parsley
- 4 tsp dried oregano
- 2 cloves garlic
- 2 tsp salt
- 1 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- Preheat your Nexgrill to medium-high heat and get ready to hear that sizzle.
- While the grill heats up, let's slice and dice! Grab the chorizo sausage and cut it into hearty 1-inch pieces. Then take the red and green bell peppers, along with the red onion, and cut them into similarly-sized pieces.
- Now you have permission to play with your food! Take those wooden skewers and start threading on the chorizo, pepper, onion, and tomato in whatever order you want. Make it colorful and eye-catching!
- After that, brush each kabob generously with olive oil and set aside. These babies are ready for the grill!
- Finally, it's time to whip up that delicious chimichurri sauce. Place the parsley, oregano, garlic, salt, red pepper flakes, and red wine vinegar into the bowl of a small food processor and pulse a few times. Then, with the food processor running, add the olive oil through the top in a steady stream until the chimichurri reaches the consistency you'd like. Taste and season as necessary.
Now we grill ‘em up! Cook your kabobs for 8-10 minutes, turning occasionally, until the chorizo is cooked through, the peppers and onions are slightly charred, and the tomatoes are beginning to blister.
Once the kabobs are cooked, plate and serve with chimichurri sauce. Olé!