📖 Instructions

1. Get started by prepping all your ingredients. Dice the chicken breast into 1-inch cubes. Slice the chorizo into roughly the same size. Cut the potatoes into bite-sized pieces—about 1-inch chunks. Make sure that the chicken and chorizo are roughly the same size for even cooking.
2. In a large mixing bowl, combine the diced chicken and chorizo. Drizzle with olive oil (about 2 tablespoons). Add the smoked paprika, garlic powder, salt, pepper, and oregano. Toss everything together until the chicken and chorizo are evenly coated with the spices.
3. Now it's time to assemble the kebabs. Thread the chicken, chorizo, and potato pieces onto the skewers, alternating between them. Don't overcrowd the skewers; leave a little space between each piece to ensure they cook evenly. Typically, you'll want about 5-6 pieces per skewer.
4. Preheat your grill (or grill pan) to medium-high heat. Lightly brush the grates with olive oil to prevent the kebabs from sticking. If using a grill pan, ensure it's also lightly oiled.
5. Place the assembled kebabs on the preheated grill. Cook for about 15-20 minutes, turning them occasionally, until the chicken is fully cooked and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C). Make sure not to burn the chorizo! Patience is key here.
6. Once the kebabs are cooked through, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, resulting in more tender and flavorful kebabs.
7. If you want to add a fresh touch, garnish the kebabs with chopped parsley or cilantro before serving. Serve hot off the grill. Feel free to serve with a tangy dipping sauce, like a garlic aioli or a spicy chimichurri.