Ingredients:
2 chicken tenderloins (about 2 ounces each), each cut into 4 pieces
1 ounce chorizo sausage, cut into "half moons" resulting in six pieces
½ red bell pepper, cut into 8 pieces, about 1"x 1" each
½ yellow bell pepper, cut into 8 pieces, about 1"x 1" each
½ tsp salt
¼ tsp ground black pepper
1 tsp olive oil to brush before grilling
1 TBL cumin aioli (recipe follows)
Chopped parsley to garnish

Directions:
Preheat gas or charcoal grill. Soak two 8" bamboo skewers in cold water. Assemble the skewers, alternating ingredients: chicken pieces, chorizo pieces, red bell pepper and yellow bell pepper. Season with salt and pepper. Brush with olive oil; grill until chicken is cooked, turning, about 3 minute per side. Serve with cumin aioli. Sprinkle parsley to garnish.

CUMIN AIOLI

Ingredients:
1 cup mayonnaise
2 tsp Dijon mustard
½ tsp finely minced fresh garlic
2 TBL ground cumin powder

Directions:
Mix aioli ingredients in small bowl. Chill at least ½ hour to let flavors develop.

Nutritional Information:
Per Serving: 440 calories; 28 g fat; 7 g saturated fat; 11 g carbohydrate; 2 g fiber