In a bowl combine together the barbecue sauce, honey, Worcestershire sauce, garlic salt and mustard.
This you will then use to baste the pork steaks as they cook.
To cook the pork steaks you need to place them on an oiled grill about 4 inches above the heat source.
This will provide them with a medium heat to cook and will also ensure that they cook slowly so more of the moisture is retained.
You should cook each steak for around 8 minutes on each side before you then cook them for a further five minutes.
But the last five minutes is when the pork should be brushed with the sauce.
It is important that you turn the steaks over regularly during this last five minutes to ensure that they are both well coated in the sauce and to help it adhere to the surface of them.
Once the steaks are cooked place onto clean plates and serve with a crispy green salad and some nice crusty bread.
You will find that not only do these kebabs take very little time to prepare but also take very little time to cook, but make a great addition to any barbecue.
The first thing you need to do if you are going to be using wooden skewers for making the kebabs is to soak them in some water for at least half an hour.
This will then help to ensure that they don’t burn when placed on the barbecue.
Now you need to prepare the pork.
To do this you need to place in a bowl the olive oil, garlic, salt and pepper and mix together thoroughly.
Once this has been done now you need to put the chunks of pork in to the mixture and toss them around thoroughly so each piece of meat is thoroughly coated.
Then you can leave the meat in the refrigerator or to one side for 20 minutes or more.
It is best to let the meat stay in the sauce for at least 20 minutes to help it absorb some of it.
Whilst the barbecue is heating up now you are ready to start making the kebabs on to each skewer thread pieces of pork with the mushrooms and sage leaves.
Ideally you should thread on one piece of meat and then one mushroom and sage leave and continue doing this until all skewers have these ingredients on them.
Once the kebabs are ready you should cook them over a high heat on the barbecue for 15 to 20 minutes remembering to turn them often to prevent them from burning.
Plus baste them regularly with any of the sauce that remains.
As soon as the meat is cooked through then they are ready to serve.
These barbecued chicken burgers are perfect for a quick and satisfying meal. They are ideal for a last-minute barbecue when you still want something homemade and full of flavor. In addition, the balance between sweet, savory, and slightly smoky flavors makes this dish very popular. As a result, you get a reliable recipe that works for both family dinners and casual gatherings.
First, the base of these burgers is tender chicken breast. This creates a lighter alternative to traditional beef burgers. At the same time, the marinade adds depth and richness. The mix of ketchup, brown sauce, honey, and garlic creates a sticky glaze that coats the meat evenly. During grilling, this glaze caramelizes nicely. Because of this, the chicken develops a slightly crisp exterior while staying juicy inside.
If you enjoy easy barbecue recipes, you might also like this Grilled Chicken Sandwich. It offers a lighter option with the same great grilled flavor. For food safety and proper cooking temperatures, always follow the recommendations from the FDA.
Barbecued Chicken Burgers for Easy Grilling
Next, these bbq chicken burgers are very easy to prepare. By cutting the chicken open like a book, you ensure even cooking. This also helps the marinade cover more surface. As a result, the flavor becomes stronger. Meanwhile, the glaze turns slightly sticky on the grill, which adds a classic barbecue finish.
In addition, you can easily adjust this recipe to your taste. For example, add chili sauce for more heat. Or keep it mild for family meals. The reserved sauce adds extra flavor when serving. Therefore, each bite becomes richer and more satisfying. These grilled chicken burgers are perfect for adding your own twist with toppings.
Finally, these barbecued chicken burgers are perfect for busy evenings or relaxed weekends. They are quick, simple, and full of flavor. Once you try these burgers, they will likely become a regular in your barbecue routine.
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Barbecued Chicken Burgers
A quick and juicy chicken burger with a sweet and sticky barbecue glaze, perfect for summer grilling.
In a large bowl combine the tomato ketchup, brown sauce, honey and garlic cloves.
Add the chili sauce if using for a slight kick.
Remove a small portion of the sauce and set aside for serving.
Cut halfway into the thickest part of each chicken breast and open like a book.
Flatten the chicken slightly using the palm of your hand.
Place the chicken in the marinade and coat well.
Cover and refrigerate for 20 minutes.
Remove from the refrigerator and allow to come to room temperature.
Preheat the barbecue and lightly oil the grill.
Cook the chicken for about 10 minutes, turning regularly, until fully cooked.
Serve in burger buns with bacon, lettuce, tomato, onion and the reserved sauce.
Notes & Wine Advice
Notes
For extra flavor, you can marinate the chicken longer if time allows. Adding smoked paprika or a pinch of cayenne can deepen the barbecue profile. Make sure the chicken is fully cooked before serving for the best texture and safety.
Wine Advice
A fruity red wine like Zinfandel pairs beautifully with the sweet and smoky glaze of these burgers. If you prefer something lighter, a chilled rosé complements the freshness of the toppings and balances the richness of the chicken.
Chicken chorizo kebabs combine juicy grilled chicken, smoky chorizo sausage, and vibrant chimichurri sauce into a bold barbecue recipe packed with smoky and spicy flavor. The chicken stays tender while the chorizo releases rich paprika-infused oils onto the skewers during grilling. Every bite delivers smoky meat, light spice, and fresh herb flavor.
This kebab recipe remains popular because it combines simple ingredients with strong barbecue flavor and fast cooking. Chorizo adds rich smoky depth while the chimichurri sauce brings freshness, garlic, herbs, and tangy vinegar that perfectly balance the grilled meat.
Why chicken chorizo kebabs work perfectly on the grill
The popularity of chicken chorizo kebabs continues to grow because chicken and chorizo cook beautifully together over high heat. The sausage helps flavor the chicken naturally while the grill creates lightly charred edges and smoky barbecue character around the skewers.
Another reason these kebabs work so well is the contrast between smoky richness and fresh herb flavor. The chimichurri sauce cuts through the richness of the chorizo while adding freshness and gentle spice.
Fresh chimichurri adds brightness and spice
The chimichurri sauce gives these chicken chorizo kebabs their signature freshness and bold herb flavor. Parsley, garlic, oregano, smoked paprika, chili, olive oil, and red wine vinegar combine into a vibrant sauce that pairs perfectly with grilled meat.
If you enjoy smoky grilled skewers, you may also like our BBQ Suya Goat Kebabs, another flavorful barbecue skewer recipe packed with bold grilled flavor.
Texture plays an important role in this recipe. The chicken remains juicy while the chorizo becomes slightly crisp around the edges during grilling. The chimichurri sauce also adds fresh contrast against the smoky meat.
Turning the skewers regularly while cooking helps prevent burning and creates even caramelization around both the chicken and sausage pieces. Light brushing with olive oil also helps preserve moisture during grilling.
Perfect kebabs for outdoor grilling and summer parties
These chicken chorizo kebabs work perfectly for summer cookouts, casual outdoor dinners, and barbecue parties because they cook quickly while still delivering deep smoky flavor. The skewers also look colorful and impressive when served on a large platter.
The kebabs pair wonderfully with rice, salads, grilled vegetables, roasted potatoes, flatbreads, or corn on the cob. Extra chimichurri served on the side also adds additional freshness and flavor.
Proper food handling remains important whenever preparing poultry and grilled meat dishes. Chicken should always be cooked fully and handled carefully during preparation and grilling. For additional poultry preparation and grilling safety guidance, visit the FDA.
Ultimately, chicken chorizo kebabs deliver smoky grilled flavor, juicy chicken, spicy sausage, and fresh chimichurri richness in a vibrant recipe perfect for outdoor grilling and summer barbecues.
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Chicken & Chorizo Kebabs With Chimichurri
Juicy grilled chicken and chorizo skewers served with fresh chimichurri sauce.
In a bowl place the jerk seasoning, olive oil and lime juice and then mix thoroughly together.
A whisk would be best to do this.
Then once all these ingredients have been thoroughly combined toss the chunks of chicken in it and place in the refrigerator for at least 20 minutes.
However if you really want the meat to absorb as much of the marinade as possible then it is best to leave it in the refrigerator for at least 24 hours.
Once the meat has time to marinade you are now ready to start cooking it.
But whilst the barbecue is heating up you can now start making the salsa.
To do this you simply place all the ingredients mentioned above in a bowl and stir together.
Add a little salt and pepper to season then place in the refrigerator until you are ready to serve it with the kebabs.
To make the kebabs you need some wooden skewers, which have been left in some water for at least 30 minutes.
Remember doing this will prevent them from burning.
Now on to each skewer you thread a piece of chicken followed by a piece of the yellow pepper.
You should be aiming to put on each of the 8 skewers 3 pieces of meat and 3 pieces of pepper.
Once the kebabs have been made and the barbecue is hot enough you can start cooking them.
Each side of the kebab should be cooked for around 8 minutes.
This will not only ensure that they are cooked through but also helps to create a little charring on them.
Once they are cooked place two kebabs on a plate and add some salsa
You need to make 3 slashes into each chicken drumstick as this will then help the meat to absorb quite a bit of the marinade you are about to make.
Then place the drumsticks into a shallow dish.
To make the marinade you need to place the soy sauce, honey, olive oil, mustard and tomato puree into a bowl and whisk together thoroughly.
Once all these ingredients have been combined pour some over the drumsticks before turning them over and pouring the remainder of the marinade over them.
Once this has been done you must place them in the refrigerator overnight (remembering to cover them).
Whilst the barbecue is heating up ready for you to cook the drumsticks remove them from the refrigerator and allow them to come up to room temperature.
When the barbecue is heated up sufficiently you can now place the drumsticks on to the grill.
Although there is oil in the marinade don’t forget to brush some over the grill to prevent the chicken drumsticks from sticking to them.
It is important that you cook these for around 35 minutes or until the juice inside them starts to run clear.
Also it is important to remember to turn them over regularly to prevent the exterior from becoming burnt and also to ensure that they cook right through.
Once they are cooked now place them on a clean plate and serve to your waiting guests.
Just like many other recipes in this book this is one that is very quick and easy to make and will certainly help to add a little spice to your barbecue this summer.
Now in to a large bowl place the curry paste and 2 tablespoons of the mango chutney with a little salt and pepper to season, then stir well.
Place the chicken wings in the mixture and toss around so that they are all well coated and then leave to marinate for a short while.
Now place on to the barbecue griddle making sure that the surface has been lightly oiled first to prevent the chicken sticking to it.
Now cook for between 40 and 45 minutes, turning occasionally until all sides are golden brown and the wings are cooked through.
The quickest way to determine if the wings have been cooked through is to stick a skewer into the thickest part and when removed do the juices run clear.
Finally just before you are about to serve the chicken wings in another bowl place the radishes, cucumber, mint, the rest of the mango chutney and the lemon juice and stir thoroughly.
Now place the chicken wings on a clean plate and then beside it place the freshly made coleslaw.
Place the wooden skewers (8 in all) in some water in a bowl to soak.
After doing this you need to place the yogurt and curry paste in a bowl and mix together then to this you add the cubes of chicken.
Make sure that you stir the chicken into the mixture well to ensure all pieces are coated.
Now cover the top of the bowl and place in the refrigerator to marinate for an hour or so.
Next in another bowl place the cucumber, red onion, coriander and lemon and toss them altogether.
Again place this bowl in the refrigerator (covered over) and leave there until you are ready to serve the chicken.
Whilst the barbecue is heated up now you need to start preparing the skewers.
You must make sure that you shake off any excess marinade before then threading the pieces of chicken on to the skewers.
After threading on a piece of chicken now thread on a cherry tomato and do this until all skewers have been used.
Once the Chicken Tikka skewers are ready and the barbecue has heated up you are now ready to start cooking.
You should keep the skewers on the barbecue for between 15 and 20 minutes, making sure that you turn them regularly so that they get cooked through and become a nice brown color.
When it comes to serving the skewers place them to one side on a clean plate to rest for a few minutes whilst you prepare the salad.
Into the salad before serving mix the lettuce and pea shoots and divide this equally between four plates and on top of which you then place two of the skewers.
Serve them with chapattis that have been warmed through on the barbecue.
The best way to warm the chapattis on the barbecue is to wrap them in some aluminum foil.
Whilst the barbecue is heating up in a bowl mix together the oil, garlic, paprika, lemon zest, salt and pepper.
Once all these ingredients have been mixed together you brush it all over the skin of the chicken before then placing it covered in the fridge for 30 minutes to allow it to marinate.
When it comes to cooking the chicken on the barbecue you should cook it initially for 5 minutes on each side in the middle of the barbecue.
Then move over to the side so that the heat cooking it is much gentler.
It is important whilst the chicken is cooking that you turn it regularly and baste in between each turn with either beer or water.
The best way of determining when the chicken is cooked through is to pierce between the thigh and breast bone with a sharp knife.
When you do the flesh should feel firm and should look white.
You should be cooking each side of the chicken for between 20 and 30 minutes.
Plus place something over the top, as the steam produced will help the chicken to cook through.
Once the chicken has cooked you now need to remove it from the heat and leave it to rest.
Make sure that you cover it with foil and leave it to rest for around 10 to 15 minutes.
Once this time has passed cut it up into pieces and drizzle some lemon juice, oil, salt, pepper and paprika over them.
Then serve on a fresh plate with the lemon quarters.
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