Chicken skewers with chorizo

Cut the chicken breasts into 3x3 cm cubes. Cut the chorizo into equally sized pieces. Place everything in a bowl and season with ground sweet paprika, crushed cumin, salt, and pepper. Mix thoroughly. Add oil and mix again. Refrigerate for 30 minutes to rest.

Thread alternating pieces of meat and chorizo onto a skewer. Always finish with a piece of meat. Heat the grill to 230 °C and grill the skewers on all sides. The meat will be cooked through to the center in approximately 10 minutes. You can check for doneness by cutting into one piece of meat. If the meat is white inside, you can remove the skewers from the grill and serve.