Rhode Island Grilled Lemon Herb Chouriço Skewers

Introduction

Bring the bold flavors of Rhode Island to your backyard cookout with these Grilled Lemon and Herb Chouriço Skewers. Sear the Portuguese sausage hot and fast on the Arteflame Grill, letting the lemon and herby marinade add brightness and depth. This dish is all about high-heat caramelization followed by gentle finishing—thanks to the reverse sear method on the Arteflame's ideal temperature zones. With no pots, no pans, and virtually no cleanup, this recipe keeps the focus on flavor and fun!

Ingredients

• 1 lb Portuguese chouriço sausage, cut into 1-inch pieces
• 2 lemons, sliced into thin wedges
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper
• 4 tablespoons melted unsalted butter (for grilling)
• Wooden or metal skewers

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire ignite the wood.
5. Wait 20 minutes until the center grill grate reaches 1,000°F and the flat cooktop is at its ideal cooking temperature.

Step 2: Prep the Skewers

1. If using wooden skewers, soak them in water for 15 minutes.
2. In a large bowl, toss chouriço pieces with rosemary, thyme, garlic, paprika, salt, and pepper.
3. Thread alternating pieces of chouriço and lemon wedges onto skewers.

Step 3: Sear the Sausage

1. Brush the sausage skewers lightly with melted butter.
2. Place the skewers directly on the center grill grate to sear for 60–90 seconds per side or until caramelized and slightly charred.

Step 4: Finish on the Flat Cooktop

1. Move the skewers to the flat top cooktop, positioning closer to the outer edge to finish cooking more gently.
2. Let them cook for 5–7 minutes, turning occasionally, until the internal temperature is 160°F.
3. Remove from the grill when internal temp reaches 145°F as the meat will continue cooking off the grill.

Tips

• Use high-quality smoked chouriço for maximum flavor.
• Don’t skip the lemon wedges—they get sweet and smoky on the grill and add brightness.
• Brush with butter throughout grilling to keep the sausage juicy and flavorful.
• Keep the skewers closer to the outer third of the flat top if you want slower cooking post-sear.
• Always use a meat thermometer to check doneness and remove meats 15°F before final temp.

Variations

1. Spicy Chouriço Skewers: Add crushed red pepper flakes and a dash of cayenne for a fiery kick.
2. Citrus Burst Skewers: Use orange slices along with lemon for a sunnier, sweet-tart flavor.
3. Veggie-Stacked Skewers: Alternate chouriço with bell peppers, onions, and zucchini for added texture and color.
4. Garlic-Basil Skewers: Swap rosemary and thyme with chopped garlic and fresh basil for a Mediterranean twist.
5. Sweet & Smoky Skewers: Drizzle a little honey and Dijon mustard onto the sausage before grilling for a sweet-savory profile.

Best pairings

• Portuguese cornmeal crusted rolls (papo secos)
• Grilled peppers and onions
• Freshly grilled corn on the cob with butter and sea salt
• Chilled vinho verde or crisp lager
• Charred pineapple slices for a sweet finish

Conclusion

These Rhode Island-inspired Chouriço Skewers offer a show-stopping combo of smoky, juicy, and citrusy flavors—all elevated by the sear perfection of the Arteflame Grill. Whether you’re hosting a summer cookout or just craving bold yet simple flavors, these skewers are fast, easy, and unforgettable.