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Grilled Chicken and Chorizo 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 (recipe follows)
  • 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)


  1. Skewers: 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 parsley to garnish.
  6. Cumin Aioli: Mix all together.
  7. Chill at least 1/2 hour to let flavors develop.

Makes 1 skewer; multiply by number of servings desired.

Recipe credit: National Chicken Council

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