2 oz. chicken tenderloins, cut into 4 pieces; or pieces of boneless, skinless breast
3/4 oz. chorizo sausage cut into "half moons" resulting in three 1/4 oz. pieces
Four 1" x 1" red bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" yellow bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" Spanish onion pieces (optional: saute in a little olive oil to soften)
Approx. 8" bamboo skewer (soaked in cold water ahead of time)
1/4 tsp. salt
Pinch ground black pepper
1 tsp. olive oil to brush before grilling
1 TBL cumin aioli (recipe follows)
Chopped parsley to garnish
For the cumin aioli:
1 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. finely minced fresh garlic
2 TBL ground cumin powder (or to taste)
Directions:
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.
Mix all together. Chill at least 1/2 hour to let flavors develop.
Makes 1 skewer; multiply the ingredients amounts by the number of servings desired.
Recipe and Photo Courtesy of National Chicken Council
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