Pincho de Pollo y Chorizo (Chicken-and-Chorizo Brochette With Cumin Aïoli)
Makes about ten portions.
1 cup mayonnaise
1/2 clove garlic, crushed to a purée
1 tablespoon ground cumin
5 to 6 imported Spanish chorizos (1-inch diameter), sliced into 1/2-inch rounds
3 skinless, boneless chicken-breast halves, about 11/2 pounds, cut into 1-inch cubes
1 cup Spanish olive oil
12 to 14 bamboo skewers, 8 inches long, soaked in water
Put the mayonnaise, garlic, and cumin in a blender and pulse until it has a smooth consistency. Transfer to a bowl, cover, and refrigerate the cumin aïoli. This should be made several hours ahead.
Starting and ending with chorizo, thread the skewers with alternating pieces of chorizo and chicken. Set the brochettes in a shallow bowl, cover completely with olive oil, and allow to marinate 12 hours.
Remove the brochettes from the oil and shake off excess oil. Heat the grill or pan until very hot, place the brochettes on the grill, and sear on all sides, turning frequently until cooked through, about 7 minutes. Serve with the cumin aïoli.