Ingredients Jump to Instructions ↓

  1. 1 pound chicken tenderloins, cut into 1-inch pieces (or use boneless, skinless breast)

  2. 1 pound chorizo sausage, sliced and cut into "half moons"

  3. 1 large red bell pepper, cut into 1-inch pieces

  4. 1 large yellow bell pepper pieces, cut into 1-inch pieces

  5. 1 large Spanish onion pieces, cut into 1-inch pieces Bamboo skewers (soaked in cold water ahead of time) Salt to taste Black pepper to taste Olive oil to brush before grilling Cumin Aïoli (recipe follows) Chopped parsley to garnish

  6. 1 cup mayonnaise

  7. 2 teaspoons Dijon mustard

  8. 1/2 teaspoon finely minced fresh garlic

  9. 1 to 2 tablespoons ground cumin powder (or to taste)

Instructions Jump to Ingredients ↑

  1. Assemble the skewers alternating ingredients. Season with salt and pepper and brush with olive oil. Grill until chicken is cooked. Serve with cumin aïoli. Sprinkle parsley to garnish. Mix all together. Chill at least 1/2 hour to let flavors develop.


Send feedback