If you are making this recipe family friendly then I'd suggest going with mild sausage and regular chorizo and adding in your favorite veggie and fruit.
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This recipe can be made in two ways. The first is to partially cook all the ingredients, then thread onto a wooden skewer, then finish cooking in the oven.
The second is to load the raw ingredients onto the skewers and roast of in a pan in the oven. In either case enjoy having the kids in the kitchen making something delicious.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Spicy chorizo vegetable kabobs
8 - 10-inch wooden skewers
8 sausage links, sliced 1/2- inch thick
8 chorizo links, sliced 1/2-inch thick
24 button mushrooms, washed
3 red peppers, cut into 24 pieces
1 pineapple, peeled, cored, sliced into 1/2 thick bit sized chunks
1 large red onion, peeled and cut into chunks
1/2 cup quality extra virgin olive oil
Smoked sea salt
Fresh ground black pepper
Soak skewers in water before prepping vegetables and meats. Preheat the oven to 325 degrees.
Cut each cut of meat, vegetables and fruit into separate bowls. Be sure to cut each into the same-size pieces so everything will cook evenly.
If you choose to partial cook, sauté each ingredient separately in oil until 70 percent cooked through. Remove from heat, cool and start by placing one piece of chorizo on each skewer, 2 inches from the bottom of the skewer. Then follow with a mushroom, pepper, pineapple, and a piece of sausage. Continue alternating fruit, meat and veggies until you get 2 inches from the top.
Follow the same steps if you are doing this with raw ingredients, and use the oil to drizzle over the kabobs when finished. Place into a casserole pan and sprinkle with the sea salt and a few grinds of fresh black pepper.
With either step, make sure you cook the kabobs until the sausage and chorizo reach 160 degrees. Remove from the oven, set aside for a few minutes to allow easy handling, and then serve with some fresh pico de gallo and a nice brown rice.