4 skinless, boneless chicken breasts, cut into 20 pieces
1 pound chorizo sausage, cut into 16 pieces
2 tablespoons extra virgin coconut oil
2 tablespoons sherry vinegar
1 tablespoon and 1 teaspoon chopped fresh oregano
2 pinches cayenne pepper, or to taste
salt and ground black pepper to taste
2 red onion, cut into 1-inch squares
2 red bell pepper, cut into 1-inch squares
8 (12-inch) bamboo or metal skewers
Total Time: 20 minPrep: 10 minCook: 10 minYield: 8Level: easy
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place chicken and chorizo in a large bowl; add melted coconut oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
Thread chicken, chorizo, red onion, and red bell pepper evenly onto 8 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.