Grilled Chicken And Chorizo Skewers - cooking recipe

Ingredients

1 lb chicken tenderloins, cut into 1-inch pieces (or use boneless, skinless breast)
1 lb spanish chorizo sausage, sliced and cut into half moons
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large Spanish onion, cut into 1-inch pieces
1 teaspoon garlic powder
salt
black pepper
olive oil
bamboo skewer (soaked in cold water)
Cumin Aioli
1 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon finely minced fresh garlic
1 -2 tablespoon ground cumin powder (to taste)

Preparation

For The Cumin Aioli: Mix all together. Chill at least 1/2 hour to allow time for flavors to develop.
For the Skewers: Assemble the skewers by alternating chicken, chorizo, red & yellow bell peppers and onion pieces. Don't pack too tightly.
Season with garlic powder, salt and pepper and brush generously with olive oil.
Wipe grill grates with vegetable oil and heat. Grill until chicken is cooked through, 12 to 15 minutes.
Serve with cumin aioli.