Skewered Chicken & Chorizo With Cumin Aioli |
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Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 6 |
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Oh yum! A bit of preparation and marinading time involved but SO tasty. From TASTE Magazine **UPDATE: May 1/08 - After two great reviews that skipped the marinating part of this recipe, I had to try that out for myself and guess what - it's great without that step! I still used some olive oil to baste with before sticking on the grill but no more marinating for me now on! You can also add just a sprinkling of garlic salt to the chicken before grilling to add flavour to it. Ingredients:
1 cup mayonnaise |
1/2 teaspoon garlic, minced |
1 tablespoon ground cumin |
6 chorizo sausage, sliced into 1/2 inch rounds |
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes |
1 cup olive oil (less if just using to baste with and not marinate) |
12 -14 bamboo skewers, soaked in water |
Directions:
1. Starting and ending with chorizo, thread the skewers with alternating pieces of chorizo and chicken. Set the skewers in a shallow bowl,cover completely with olive oil and allow to marinate for 12 hours. ***The marinating is completely optional!
2. Aoili:.
3. In a blender, pulse mayonnaise, garlic and cumin until smooth. Cover and refrigerate. This should be made several hours in advance.
4. Cooking:.
5. Remove the skewers from the oil and shake off excess. On a very hot grill, sear on all sides, turning frequently until cooked through; about 7 minutes.
6. Serve with cumin aoili.
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