Brochetas Ibéricas Recipe

Prepare skewers: if using wooden skewers and grilling over open flame, soak them in water for 20–30 minutes before using to prevent burning.

Make yogurt topping: in a small bowl combine Greek yogurt, smoked paprika, lemon zest, 2 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and taste-adjust if necessary.

Assemble: thread two slices of chorizo per skewer (or 1–2 depending on slice size) so you have 6 skewers total. Place skewers on a tray and lightly brush chorizo with remaining small amount of olive oil.

Cook: grill or pan-sear over medium-high heat 2–3 minutes per side until slices are warmed through and edges crisp slightly. Chorizo is cured — you are heating and crisping rather than fully cooking raw meat.

Serve: transfer skewers to a serving plate and spoon a dollop (about 1 tbsp) of the paprika yogurt onto each skewer or serve yogurt on the side for dipping.

Marinate chicken: in a bowl combine minced garlic, smoked paprika, sweet paprika, ground cumin, 2 tbs olive oil, 2 tbs white wine (or stock), 1 tsp kosher salt, 1/2 tsp black pepper and red pepper flakes if using. Add the 1 lb chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours (up to overnight).

Assemble on skewers: thread marinated chicken pieces onto skewers (about 6–8 pieces per skewer depending on size). Reserve any excess marinade for basting but discard after use that has contacted raw chicken if not cooked.

Cook: preheat grill or grill pan to medium-high. Oil grates or pan lightly. Grill chicken skewers 3–4 minutes per side, turning so all sides get color and internal temperature reaches 165°F (74°C). Baste with reserved marinade in the first minute of cooking if desired, then stop using marinade after it has touched raw chicken.

Rest: transfer cooked chicken skewers to a plate, loosely tent with foil and let rest 5 minutes before serving.

Prepare vegetables: thinly slice hispi and red cabbage, and very thinly slice the red onion. Place in a large bowl with chopped cilantro.

Make dressing: in a small jar or bowl combine apple cider vinegar, lime juice, honey, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Shake or whisk until emulsified.

Dress and toss: pour dressing over cabbage mixture and toss thoroughly to coat. Let slaw sit at least 10 minutes to soften slightly and allow flavors to meld. Taste and adjust salt, acid or sweetness as needed.

Prepare peppers: if using a fresh red bell pepper, char over a gas flame, under a broiler or on a hot grill until skin is blackened all over; place in a bowl and cover to steam for 10 minutes, then peel and seed. If using jarred roasted peppers, drain and pat dry.

Blend salsa: in a food processor or blender combine roasted red pepper, parsley, oregano, garlic clove, smoked paprika, red wine vinegar, 3 tbs olive oil, 1/2 tsp salt and red pepper flakes or chopped fresh chili if using. Pulse/blend to a slightly chunky but saucy consistency — you want texture, not totally smooth.

Adjust seasoning: taste and adjust salt, vinegar or oil to balance acidity and heat. Transfer to a serving bowl.

Arrange: on a platter place a mound of hispi & red cabbage slaw. Lay two or three chicken skewers and two chorizo skewers per 1–2 people alongside the slaw.

Garnish & serve: spoon Chimichurri Rojo over or alongside the chicken skewers (or serve in a small bowl for dipping). Add lemon or lime wedges and sprinkle chopped parsley/cilantro and flaky sea salt to finish. Serve immediately while chicken and chorizo are hot and yogurt is cool.