Grilled Chicken and Chorizo Skewers

Yield: 1 skewer; multiply by number of servings desired

Equipment

• 1 (8 inch) bamboo skewer (soaked in cold water ahead of time)

Ingredients

Skewers

• 2 ounces chicken tenderloins, cut into 4 pieces or pieces of boneless, skinless breast
• 3/4 ounce chorizo sausage cut into "half moons" resulting in three 1/4 ounce pieces
• 4 (1 inch square) red bell pepper pieces (optional: sauté in a little olive oil to soften)
• 4 (1 inch square) yellow bell pepper pieces (optional: sauté in a little olive oil to soften)
• 4 (1 inch square) Spanish onion pieces (optional: saute in a little olive oil to soften)
• Approximately 8 inch bamboo skewer (soaked in cold water ahead of time)
• 1/4 teaspoon salt
• Pinch ground black pepper
• 1 teaspoon olive oil to brush before grilling
• 1 tablespoon Cumin Aioli
• Chopped parsley to garnish

Cumin Aioli

• 1 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon finely minced fresh garlic
• 2 tablespoons ground cumin powder (or to taste)

Instructions

Skewers

1. Assemble the skewers alternating ingredients.
2. Season with salt and pepper.
3. Brush with olive oil and grill until chicken is cooked.
4. Serve with Cumin Aioli.
5. Sprinkle with parsley to garnish.

Cumin Aioli

1. Mix all together.
2. Chill fpr at least 1/2 hour to let flavors develop.

Attribution

Recipe used with permission from: National Chicken Council