Sticky Chorizo Mini Skewers with Yogurt Dip
Charred chorizo and pepper skewers glazed with honey mustard marinade. Quick-cooking appetizer finished with a cooling Greek yogurt dipping sauce spiked with remaining glaze. Ready in under 15 minutes with griddle or barbecue.
Ingredients
Instructions
- 1
Soak wooden skewers in water for 30 minutes if using them
- 2
Thread chorizo and pepper pieces alternately onto 8 mini skewers
- 3
Heat a griddle pan over high heat or prepare the barbecue
- 4
Whisk together honey, oil, vinegar and mustard, season, and brush generously over the skewers
- 5
Cook on the griddle or barbecue for 5-6 minutes, turning frequently, until chorizo is crispy and peppers are charred
- 6
Mix remaining marinade with Greek yogurt to make dipping sauce
- 7
Serve skewers with yogurt sauce on the side
Tips
Soak wooden skewers at least 30 minutes to prevent burning
Turn skewers frequently for even cooking and charring
Don't skip the dipping sauce; the yogurt balances the richness of the chorizo
Good to Know
Cooked skewers keep refrigerated 2 days; reheat gently. Yogurt sauce best used fresh.
Prepare marinade and assemble skewers up to 4 hours ahead, cover, refrigerate. Cook just before serving.
Serve warm with chilled yogurt dipping sauce alongside.
Common Mistakes
Don't skip soaking wooden skewers to prevent charring
Don't cook without turning to avoid uneven cooking and burnt edges
Don't add yogurt to marinade before cooking or it will curdle