Soak 20 wooden skewers in water for 15 minutes. Slice 500g (16oz) of chicken breast and 150g (5oz) of chorizo into 2-3cm (½in) cubes. Thread a piece of chicken, then chorizo and another piece of chicken, onto each skewer.
Heat a little olive oil in a frying pan. Sear skewers on both sides but don't cook through. Place on a baking tray and cover with foil, then chill until ready to serve.
Mix 1tsp of smoked paprika, 1 crushed garlic clove, 1tbsp lemon juice and a pinch of salt into 250ml (8fl oz) good-quality mayonnaise.
Heat the skewers in a preheated gas 6, 200ºC, fan 180ºC for 5 minutes just before serving. Cook until cooked through with no pink showing. Serve with a bowl of the dipping sauce.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.