Grilled Chicken and Chorizo Skewers

Prep Time: 40 minutes (50 minutes if using wooden skewers)

Cooking Time: 15 minutes

Servings: 8

Chorizo sausage adds a flavorful twist to traditional grilled chicken skewers. Assemble skewers with alternating ingredients – chicken, chorizo, bell peppers and onions – then just fire up the grill. Cumin aioli makes the perfect dipping sauce.

Ingredients

  • 3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, cut into 1-inch pieces
  • 1 teaspoon plus 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 2 red bell peppers, cut into 1 to 1½-inch pieces
  • 2 yellow bell peppers, cut into 1 to 1½-inch pieces
  • 2 Vidalia onions, cut into 1 to 1½-inch wide slices
  • 1 pound chorizo sausage, cut into 1-inch slices
  • 8 (12-inch) wooden or metal skewers
  • Vegetable oil
  • Cumin aioli (recipe follows)
  • Chopped parsley (optional)

Nutritional Information (PER SERVING)

Calories: 590 Carbohydrate: 14g
Fat: 40g Sugars: 7g
Saturated Fat: 9g Protein: 43g
Sodium: 1090mg  

Preparation

  1. If using wooden skewers, soak in water for 30 minutes prior to assembling skewers.
  2. Heat grill.
  3. In a small bowl, mix chicken pieces with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  4. In a medium bowl, mix red and yellow bell peppers and onions with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  5. Assemble the skewers alternating ingredients.
  6. Brush grill grates with vegetable oil. Grill chicken skewers on medium heat for 15 minutes or until chicken reaches an internal temperature of 165°F.
  7. Serve with cumin aioli.
  8. Sprinkle parsley to garnish.

For the cumin aioli:
  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon finely minced fresh garlic
  • 1 tablespoon ground cumin powder (or to taste)
  • Mix all together and chill at least 30 minutes to let flavors develop.