Chicken and Chorizo Skewers with Beronia Crianza

Serves: 6 (makes 6 skewers)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes (+2 hours standing time)

Ingredients

Chicken and Chorizo skewers

50ml of olive oil

1/2 tsp each salt and pepper

2 large garlic cloves, crushed

1/4 bunch fresh oregano, finely chopped

3 free-range chicken breasts, cut into bite-sized chunks

150g of chorizo, sliced into 2cm chunks

2 green peppers, cut into 2cm pieces

18 cherry tomatoes

Flatbread (makes 8)

600g strong white bread flour, plus extra for dusting

100ml olive oil, plus extra for proving

1/2 tbsp salt

1 x 7g sachet fast-action dried yeast

Chimichurri sauce

120ml olive oil

2 tbsp red wine vinegar

1/2 bunch of parsley, finely chopped

3 garlic cloves, minced

2 small red chillies, deseeded and finely chopped

1 tsp salt

1/2 tsp pepper

Charred vegetables

4 small courgettes (yellow and green)

2 large fennel bulbs, cut into wedges

300g asparagus, trimmed

300g tenderstem broccoli, trimmed

Dressing

2 tbsp extra virgin olive oil

2 tbsp freshly squeezed lemon juice

1/2 tsp finely grated lemon zest

1/2 tsp caster sugar

½ tsp Dijon mustard

1/4 tsp each salt and pepper

Method

1. Season the olive oil in a bowl and whisk together with the garlic and fresh oregano. Marinate the chicken for at least 2 hours or overnight.
2. To make the flatbreads, sift the flour into a large bowl with the salt and yeast. Make a well in the middle, add the olive oil and 350ml of water and knead to a rough dough. Remove the dough from the bowl onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size for about an hour.
3. To make the chimichurri sauce, mix together all the ingredients and allow to sit for an hour to release all the flavours.
4. After an hour, knock back the flatbread dough and divide into 8 balls. Roll each out on a floured work surface until a few millimetres thick.
5. Heat a dry frying pan on a medium high heat and cook the dough for 3 to 4 minutes or until golden underneath and large bubbles start forming. Flip and cook for 1 to 2 minutes more or until lightly golden. Keep the flatbreads warm in a low oven or on the BBQ wrapped in foil.
6. Thread the marinated chicken, chorizo, peppers and cherry tomatoes onto 6 large wooden skewers. Grill the skewers for 8 to 10 minutes, turning every few minutes until the chicken is cooked through and nicely charred.
7. While the chicken skewers are grilling, grill the vegetables for 8 to 10 minutes or until charred on all sides.
8. Meanwhile, make dressing for the charred vegetables. In a small bowl, whisk together all the ingredients until the salt and sugar have dissolved.
9. Once the chicken and vegetables are cooked, remove from the BBQ. Add the charred vegetables to a bowl and toss in the dressing.

Serve the skewers drizzled with chimichurri sauce. with the flatbreads and vegetables.