Moroccan-Style Scallop Skewers with Grilled Chorizo

Ingredients

• Dry Rub

  • Grated zest of 1 lemon 

  • 2 tsp dried parsley
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground coriander seeds
  • 1 tsp mild or spicy paprika
  • 1/2 tsp ground pepper
  • 1/2 tsp ground cumin
  • A pinch ground cinnamon 

  • A pinch cayenne pepper

• Skewers

  • 1 1/2 lb (675 g) large scallops, patted dry
  • 1 chorizo sausage, cut into 1/4-inch (1/2-cm) thick slices
  • 8 medium wooden skewers, soaked in water for 30 minutes