Grilled Chicken and Chorizo Skewers
Courtesy of www.eatchicken.com 1 Servings • 15 Min. Prep Time • 10 Min. Cook Time • 30 Min. Chill Time| Ingredients |
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| 2 oz. boneless skinless chicken breast or chicken tenderloins, cut into 4 pieces |
| 3/4 oz. chorizo sausage cut into "half moons" resulting in three 1/4 oz. pieces |
| 4 (1in. x 1 in.) red bell pepper pieces (optional: saute in a little olive oil to soften) |
| 4 (1in. x 1 in.) yellow pepper pieces (optional: saute in a little olive oil to soften) |
| 4 (1 in. x 1 in.) Spanish onion pieces (optional: saute in a little olive oil to soften) |
| 1 (8 in.) wooden skewer (soaked in cold water ahead of time) |
| 1/4 tsp. salt |
| pinch of ground pepper |
| 1 tsp. olive oil to brush before grilling |
| chopped parsley to garnish |
| 1 Tbsp. cumin aioli (recipe follows) |
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| Cumin Aioli: |
| 1 c. mayonnaise |
| 2 tsp. Dijon mustard |
| 1/2 tsp. garlic |
| 2 Tbsp. ground cumin |
Directions:
1. Assemble the skewers alternating ingredients. Season with salt and pepper. Brush with olive oil and grill until chicken is cooked. Serve with cumin aioli. Sprinkle parsley to garnish.
For Cumin Aioli:
1. Mix all ingredients together. Chill at least 1/2 hr. to let flavors develop.
*For more chicken recipes visit www.eatchicken.com
